Mini Baked Cheesecakes

[SlimLiz]

Makes 10 Individual Cheesecakes

Base
150g Nice Biscuits (I used Arnotts Granita) worked wonderfully
70g butter, melted (Too much using the Granita biccies)

Filling
200g cream cheese, softened (I used Philadelphia Light Cream Cheese)
75g (1/3 cup) caster sugar (I used Stevia for half of the sugar)
1 large egg
20ml (1 TBLS) lemon juice
100ml (5 TBLS) thickened cream (approx 35% fat)

Method
Preheat oven to 180 degrees celsius (160 degrees fan-forced)

Line 10 holes of a muffin pan (1/3 cup capacity) with patty/muffin cases. I used the paper-lined foil cases that measure 8cm across the top and 5cm across the base.

Finely crush biscuits in a food processor or blender. (I used my mortar and pestle). If you are using a food processor you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter.

Divide biscuit mixture evenly among cases. Firmly press mixture down with the back of a teaspoon until even and smooth. Set bases aside while making the filling.

Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.

Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.

Remove cheesecakes from pan, place in airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.

Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze.

I serve mine with a few slices of fruit on top! Enjoy