Easy lemon cheesecake
Make these individual cheesecakes with an easy biscuit base and a few simple ingredients.
- 15 mins preparation
- 5 mins cooking
- Makes 12 Item
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Ingredients
Easy lemon cheesecake
- 185 gram butternut biscuits
- 180 gram cream cheese, chopped, at room temperature
- 1/3 cup lemon curd
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon caster sugar
- 1 lemon, sliced, to serve
Method
Easy lemon cheesecake
- 1Arrange 4 biscuits on a microwave-safe plate. Microwave on medium-high (70%) power 15-20 seconds, until softened.
- 2Use your fingers to gently press each biscuit into a recess of a 12-hole shallow patty pan. Repeat with remaining biscuits. Allow to cool.
- 3In a small bowl, using an electric mixer. beat cream cheese and lemon curd together until smooth. Stir zest and vanilla through. Spoon 1 tablespoonful of mixture into each biscuit base. Chill until required.
- 4Heat a small frying pan on medium. Sprinkle caster sugar over lemon slices. Cook, turning, 2-3 minutes, until caramelised. Allow to cool before topping each cheesecake with a caramelised lemon slice. Keep chilled.
Notes
The biscuit bases will harden on cooling.