LEMON CHEESECAKE CUPS

Ingredients

• Crackers/Biscuits

• Cream cheese

• Lemons

• Condensed milk

• Butter

• Vanilla essence

• Salt

• Eggs

Measurements

• 1 cup of biscuit crumb

• 3 tbsps of melted butter

• 480g of cream cheese

• 1/4 cup of condensed milk

• 3 tbsps of lemon juice

• 1 tspn of vanilla essence

• 1 whole egg

• 1 egg yolk

• 1/4 tspn salt

Measurements are just a guide in the kitchen. You need to taste as you go alone and adjust where you can.

Cooking & Preparation

For the cheesecake crust:

1. Preheat oven to 180•C

2. Crush your biscuits using a blender until you have fine biscuit crumbs.

3. To your crumb add your butter until the crumb is moist.

4. Depending on how sweet your biscuit is add some salt.

5. Evenly distribute your crumb to 12 cupcake wrappers. 1 tablespoon per wrap should be enough. Press the crumb down to make a solid base.

For the cheesecake filling:

1. In a large mixing bowl, add your cream cheese, whole egg, egg yolk, lemon juice, vanilla essence, condensed milk.

2. Once your ingredients are added, mix well until smooth. Make sure there are no lumps. You can hand whisk or use an electronic whisk.

3. Be sure to taste your mix and make adjustments wherever you can.

4. Evenly distribute your cheesecake filling, about 1/4 cup per cupcake wrap.

5. Bake for about 15-20 minutes or until the cheesecake has set at the top. Make sure not to overcook.

6. Bake at 180•C

7. Remove from oven and allow to rest and cool for about a 30 minutes to an hour. Make sure they cool in the baking pan.

8. After they’ve cooled, transfer them to the fridge to set overnight.

9. After they’ve set, remove them from the baking pan.

10. Garnish with whipped cream.

11. Remove the cupcake wrappers upon eating.

https://video.wixstatic.com/video/73ebfe_7f7c24dbb83d477299476603dbcf19d1/480p/mp4/file.mp4