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How to make Mini baked cheesecakes

Yield = 6
Prep time: 1:25
Cook time: 0:20
Total time: 1:45

Ingredients

  • 250g cream cheese, at room temperature
  • 1/2 cup (110g) caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • 6 Arnott's Granita biscuits
  • Berries, to serve
  • Icing sugar, to serve

Method

  • Step 1 Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases.
  • Step 2 Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
  • Step 3 Place a biscuit in the base of each muffin case, pressing down firmly. Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
  • Step 4 Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with icing sugar just before serving.