This is an excellent recipe for mini cheesecakes. Leave them plain or top them with fruit, compote or fruit glaze. Perfect for dinner parties and picnics.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
These were not good - 19 Jul 2011
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
I made a single batch of these to test the recipe, before making 2 dozen to take to an event. The first ones came out perfectly - at 25 minutes I wasn't sure they were done, but took them out anyway, figuring if they didn't set up I could bake the next ones longer. They tasted great after cooling and chilling, so I made the bigger batch the next day exactly the same - only difference was I used foil cupcake liners instead of paper - and they were full of cracks after 25 min! The next pan I checked at 15 min, and some of them were already starting to crack so I took them out. So beware, if you try the foil liners, they cook MUCH faster - but they do look a little nicer (the ones that didn't crack!) since the liner doesn't get all soggy looking. Oh, and I left out the lemon zest because I didn't have fresh lemons on hand, and didn't want too strong a lemon flavor. Yummy, thanks for a great recipe! - 29 May 2008 (Review from Allrecipes US | Canada)