Mini Baked Lemon Cheesecake (x12)
Ingredients:
Base:
35g butter/oil (I used EVVO)
150g Ginger biscuits, crushed
Cheesecake:
1 tub (340g) low-fat Philadelphia cream cheese(room temperature)
1 large egg
1½ tbsp plain flour (I used coconut flour)
½ tbsp vanilla extract
2 tbsp honey
100ml Greek yoghurt, full cream
1 lemon juice
Decoration:
Fruits of your choice
Method:
1. BASE – melt the butter in the microwave and stir in the biscuit crumbs. Press mixture into the base of the greased cake tin evenly and bake in a preheated oven at 170 deg C for 10 mins. Set aside to cool.
2. MAIN CAKE – mix the cream cheese in a mixing bowl for 2 mins until creamy and smooth. Add flour, vanilla, honey and beat in the egg and yoghurt. Mix for another 1-2 mins.
3. Spoon the mixture into the muffin tin and bake in 220 deg C for 10 mins.
4. Lower the oven temperature to 90 deg C and bake for another 40 mins till the cake is set and a bit wobbly.
5. Turn the oven off but leave the cake inside for 10-15 mins with the oven door ajar.
6. Remove the mini cakes from its tin and decorate with fruit slices of your choice. Drizzle with more honey if you wish. ENJOY!
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