Mini Baked Cheesecakes

Makes
10


Ingredients

Base
7 x digestive biscuits
50g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

Filling
250g cream cheese, softened
1/2 cup caster sugar
2 eggs
1 tablespoon lemon juice
5 tablespoons plain yoghurt

Toppings
Mixed berries or any seasonal berries
Icing sugar for dusting




Method

Preheat oven to 180 degrees Celsius.

Line 10 holes of a muffin pan (1/3 cup capacity holes) with muffin cases.

Finely crush biscuits in a zipped lock bag. Add melted butter to the biscuit crumbs and work it with your fingers until well combined.

Divide biscuit mixture evenly among cases, firmly press mixture down with the back of a teaspoon until 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 an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.

Finally add your favourite berries on top with a bit of icing sugar.

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