Hello, I am Kate. Today, we’re going to prepare mini lemon cheesecake: recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mini lemon cheesecake: Recipe
Mini lemon cheesecake: is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Mini lemon cheesecake: is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mini lemon cheesecake: using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mini lemon cheesecake::
- Get 🌻For The Biscuits base :
- Get 150 g digestive biscuits
- Prepare 60-70 g. melted butter
- Get Silicon cupcake mould or disposable cupcake or you can use round cake tin
- Prepare 🌻For the Cheesecake:
- Prepare 2 tubs (200 g) Cream Cheese or Philadelphia cheese
- Get 50 g icing sugar
- Get 2 lemons juice + zest
- Take Splash double cream (if your cheesecake seems runny, add more of this and stir it to incorporated well
Instructions to make Mini lemon cheesecake::
- Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure lemon juice & zest is well mixed.
- Heat up your butter until it is melted (you can use microwave or stove) - crush your biscuits into tiny pieces in chopper and put them in a bowl and mix in your melted butter.
- Press your biscuit base into moulds (you can use cake cases or cupcake mould. - Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds. - Enjoy ! ❤️
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