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Little lemon cheesecakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try these irresistible mini cheesecakes for a sweet and tangy delight!
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt ginger nut biscuits (Arnott's brand)
  • 75g plain sweet biscuits
  • 125g butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.00 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 40g butter, chopped
  • 2 eggs, lightly whisked
Instructions:
  • Use melted butter to lightly grease four 12cm (base measurement) springform pans. In a food processor, finely crush the biscuits. Add butter and process until well combined. Divide the mixture among prepared pans and use a straight-sided glass to press it firmly onto the base and sides of each pan. Chill in the fridge for 30 minutes covered with plastic wrap.
  • Preheat the oven to 180°C. Using an electric beater, combine cream cheese, sugar, and lemon rind until smooth. Add eggs one at a time, beating well after each addition. Divide the mixture among biscuit bases and bake for 30 minutes until just set. Turn off the oven and let the cheesecakes cool inside with the door slightly open for 2 hours. Chill in the fridge for another 2 hours before serving.
  • For the lemon curd, gently mix lemon rind, lemon juice, sugar, butter, and eggs in a saucepan over low heat. Stir and cook for 5 minutes until the mixture thickens. Strain into a jug through a fine sieve and let it cool for 15 minutes.
  • Drizzle each cheesecake with lemon curd, then refrigerate for 1 hour to cool.

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