Lemon cheesecakes

  • 25 mins cooking
  • Makes 12 Item
  • Print


Lemon cheesecakes
  • 100 gram plain sweet biscuits
  • 45 gram butter, melted
  • 2 250g packets cream cheese, softened
  • 2 teaspoon finely grated lemon rind
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 2/3 cup (220g) apricot jam
  • 2 tablespoon brandy


Lemon cheesecakes
  • 1
    Preheat oven to 150°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Blend or process biscuits until fine. Add butter and process until just combined. Divide mixture among paper cases and press down firmly. Refrigerate 30 minutes.
  • 3
    Beat cream cheese, rind and sugar in small bowl with electric mixer until smooth. Beat in eggs. Pour mixture into paper cases.
  • 4
    Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make glaze, heat jam and brandy in a small saucepan over low heat; strain. Pour glaze evenly over cheesecake tops; refrigerate 2 hours or until glaze is set.

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