Mini Baked Cheesecakes
THE INGREDIENTS
- 250g cream cheese, at room temperature
- 1/2 cup (110g) caster sugar
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 eggs
- 6 Arnott’s Anzac biscuits Mini Cupcake cases Berries, to serve
- Icing sugar, to serve
INSTRUCTIONS
- Preheat BBQ to 180°C and prepare a small muffin tray with mini cupcake cases.
- Mix the cream cheese, sugar, vanilla and lemon juice until light and creamy. Then add in the eggs one at a time and mix.
- Place a biscuit mix in the base of each muffin case and press down firmly. Add the cream cheese mixture. Bake in the BBQ for 20 minutes or unl you see that they have slightly risen and just beginning to crack a little on the surface of the cheesecake.
- Placing on a wire rack to cool. Pop in the refrigerate for 1 hour or so until chilled. Add fresh berries on top and dust with icing sugar just before serving. Don’t add too much as the berry will overpower the cheesecake flavour.
Recipe by @dealsysbbq
