Mini baked cheesecakes

Mini baked cheesecakes

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The ingredient of Mini baked cheesecakes

  1. 250g cream cheese, at room temperature
  2. 1/2 cup (110g) caster sugar
  3. 1/2 teaspoon vanilla extract
  4. 1 tablespoon fresh lemon juice
  5. 2 eggs
  6. 6 Arnotts Granita biscuits
  7. Berries, to serve
  8. Icing sugar, to serve

The instruction how to make Mini baked cheesecakes

  1. str_replace('ufeff','',Preheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases.)
  2. str_replace('ufeff','',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.)
  3. str_replace('ufeff','',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.)
  4. str_replace('ufeff','',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.)

Nutritions of Mini baked cheesecakes

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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