Mini Baked Cheesecakes

6 steps

Updated at: Thu, 17 Aug 2023 10:35:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2617.2 kcal (131%)

Total Fat197.4 g (282%)

Carbs183 g (70%)

Sugars93.7 g (104%)

Protein36.9 g (74%)

Sodium2845.1 mg (142%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Base

150gbiscuits

Nice

70gbutter

melted

Filling

250gcream cheese

softened

⅓ cupcaster sugar

1egg

large

1 tsplemon juice

100mlthickened cream

Instructions

Base

Step 1

Preheat oven to 160ºC fan-forced. Line a muffin pan with patty/muffin cases.

Step 2

Finely crush biscuits in a food processor, add the melted butter to the biscuit crumbs and process until well combined.

Step 3

Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside.

Filling

Step 4

Beat cream cheese and caster sugar in an electric mixer. When the mixture is smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined.

Step 5

Divide mixture evenly among cases. Bake cheesecakes for 20 minutes.

Step 6

Remove from oven and allow to cool in pan for 30 minutes. Remove cheesecakes from pan, place in an airtight container and refrigerate.