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Individual lemon cheesecakes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulgent mini cheesecakes for a perfect portion every time.
Ingredients:
  • vegetable oil cooking spray
  • 4 Granita biscuits, broken into pieces
  • 45g (3/4 cup) All Bran cereal
  • 1 lime, to serve
  • 220g raspberries, to serve
  • 150g blueberries, to serve
  • 220g (1 cup)low-fat ricotta
  • 220g (1 cup) Cottage Cheese
  • 70g (1/4 cup)low-fat natural yoghurt
  • 75g (1/3 cup) caster sugar
  • 20.00 gm cornflour, sifted
  • 1 large egg
  • 1 large egg white
  • 1 lemon, rind finely grated, juiced
  • 17.40 gm vanilla essence
  • 250g strawberries, washed, hulled
  • 150g low-fat natural yoghurt
Instructions:
  • Preheat your oven to 180°C.
  • Evenly coat eight 10cm flan tins with removable bases using cooking spray to lightly grease them.
  • Combine the biscuits and All-Bran in a food processor and blend until finely ground. Press the crumbs evenly onto the greased flan tins.
  • In a food processor, blend ricotta, cottage cheese, yogurt, caster sugar, cornflour, whole egg, egg white, 1 tablespoon lemon juice, and vanilla essence until smooth. Finally, add 1 teaspoon lemon rind and pulse to combine.
  • Evenly distribute the filling over the crumbs in the flan tins. Set the tins in a shallow roasting pan and pour boiling water halfway up the sides of the tins (known as a water bath). Bake in the preheated oven for 10-15 minutes until just set. Cool, then refrigerate for at least 2 hours to chill.
  • Peel the lime rind with a vegetable peeler, remove the white pith, and cut into thin strips. Tie 8 strips into knots.
  • In a food processor, blend the fresh strawberries with the creamy yogurt until smooth and well combined to create the strawberry yogurt.
  • On each plate, elegantly swirl 2 tablespoons of strawberry yoghurt. Gently place the cheesecakes on top. Garnish with lime rind and berries before serving.

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