Super-Quick Mini Lemon Cheesecakes
Almost instant to make, almost instant to disappear.
These quantities make 6 mini cheesecakes.
INGREDIENTS:
130g sweetened condensed milk (1/3 of a can)
200g full fat cream cheese / soft cheese / Philadelphia
40g lemon juice (1 to 1 & 1/2 lemons)
6 ginger nut biscuits
6 muffin cases
Lemon curd for decoration
HOW TO:
• Place 6 muffin cases in a muffin / cup cake tray.
• Put a ginger nut biscuit in each muffin case for he cheesecake’s base.
• Juice the lemon/s.
• Add the cream cheese / soft cheese / Philadelphia to a mixing bowl and smooth the cheese with a spatula to loosen it slightly and break up any lumps.
• Cream cheese / soft cheese has different consistencies depending what country you are in. In the UK it’s really quite soft, but I’m told that in other places it can be quite firm and resistant, so do what you need to do to soften it up so the condensed milk can be mixed in by hand.
Also please don’t be tempted to use low fat cheese, that will result in a runnier cheesecake that may not set properly.
• Stir in the sweetened condensed milk and stop as soon as it’s incorporated.
• Add the lemon juice to the mix and stir / fold it in. The lemon juice will thicken the cream cheese almost instantly so stop mixing as soon as the lemon is fully incorporated.
• Divide the mixture between the 6 muffin cases with their biscuit bases (I hope you enjoyed that complimentary accidental rhyme!), level the tops and then spoon some lemon curd over the top of each cheesecake.
• Put the cheesecakes in the fridge to chill, they’ll only need 30 minutes for cheese to set firm and if you like a really crunchy base get stuck in.
You can you can leave them longer, 1 to 2 hours, over which time the base will have softened, which I actually prefer.
Tat x
