Ingredients:
- 250g softened cream cheese (such as Philadelphia)
- 1/3 cup caster sugar (finely granulated)
- 1 Egg
- 1-2 tbs lemon juice (I like the extra zing of 2)
- 5 tbs thickened cream (cream with at least 35% fat)
- 150-200g biscuits (cookies). I often use Arnotts Nice, but use your favorite. Try Ginger Nuts for something
different - 70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
How to make it:
- Crush biscuits to a fine crumb in a processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
- Stir in melted butter until well combined. Use salted butter – goes beautifully with the sweet biscuits.
- Line a muffin tin with paper cupcake cases.
- Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
- Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / handheld etc will do.
- Add egg and beat until all combined.
- Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause the cheesecake to crack and split.
- Spoon into cupcake cases – fill to about half a cm below the top of the paper case – they won’t rise much.
- Bake at 160 for 20 mins.
Adapted from Cooking Eva Judy
