MINIATURE BAKED CHEESECAKES

Preheat oven to 160 ºC (fan forced) increase 10 degrees if not fan forced.

250 g softened cream cheese such as Philadelphia
⅓ cup castor sugar
1 egg
2 tablespoons lemon juice
5 tablespoons cream (with at least 35 % fat)
200 g Tennis biscuits
100 g melted butter

Crushed Tennis biscuits with a food processor or rolling pin and add melted butter, mix well.
Line your paper cases in a muffin tin. Press crushed biscuits into the paper cases. Set aside.
Combine cream cheese and sugar with an electric mixer until creamy.
Add egg and beat until combined. Add lemon juice and cream and beat again.
Do not beat excessively it will cause the cheesecake to crack and split.
Spoon cream cheese mix into casings.
Bake at 160 ºC for 20 minutes.
Allow to cool, place in fridge to firm up before removing casings.
Decorate with whipped cream and fruit of your choice.
Dust with icing sugar.

Photo : Gail Haselsteiner
Recipe: Lucille Mitev