About this recipe:This is a delicious recipe that is perfect for an on-the-go snack.
5 tablespoons digestive biscuit crumbs
1 tablespoon caster sugar
1 tablespoon butter, melted
1 (200g) tub cream cheese, softened
4 tablespoons caster sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 170 C / Gas mark 3. Grease a 6 cup muffin tin.
In a medium bowl, mix together the biscuit crumbs, sugar and butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake in the preheated oven for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Absolutely delicious! I'm not usually a fan of cheesecake but my daughter was desperate for some and I refuse to buy what I can make... well this has to be the best thing I've made in ages! I'm not keen on lemon-flavouring so I used rosewater instead (not that you could taste it). I also left the cakes in the oven for about double the time as I used deep muffin cases - wow! Caramelised topping! Thank you Meagen for this recipe. - 13 May 2013