Creamy and fresh for the perfect summer-time lemon dessert. The ultimate balance of sweet and tangy.
CRUST
1 cup of crushed biscuits, I used scotch fingers (an Aussie classic)
4 tbsp of melted butter
CHEESECAKE filling
8 ounces of cream cheese softened
1/2 cup of white sugar
1 large egg
2 tbsp of greek yogurt
2 tbsp of fresh lemon juice
1 tbsp of fresh lemon zest
1 tsp of vanilla extract
TOPPING:
1/2 cup of whipping cream
2 tbsp of icing sugar
lemon slices
METHOD:
1. Preheat the oven to 180C
2. Line a muffin tray with 12 cupcake liners
3. Crush biscuits of choice
4. Mix through melted butter until well combine
5. Evenly distribute the crust between the 12 liners and press down firmly
6. Bake on the middle rack for 5-8 minutes until golden (watch carefully so they don't burn)
7. Beat the cream cheese in a medium bowl for a minute
8. Add the remaining ingredients and beat until smooth and well combine
9. Spread the filling between each of the cheesecakes evenly
10. Bake for 10-15ish minutes : When they are finished the cheesecakes should be set but slightly wobbly in the center.
11. Allow the cheesecakes to fully cool (overnight is best)
12. Optional : beat 1/2 cup of cream with 2 tbsp of icing sugar until fluffy (be careful not to over whip
13. Place a dollop of cream on top of each cheesecake and add a slither of lemon
14. Enjoy :)
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