Sunday, 2 July 2017

Sunday baking - Mini lemon cheesecakes with shortbread cream base - easiest cheesecake recipe everrrr

You know when you read a cheesecake recipe and you're just like, that sounds HARRD. There's so much cream cheese in it, there's maybe mascarpone or ricotta as well, you've got to beat it, cook it in a water bath, TOO HARD!

Well I have the perfect lazy cheesecake for you. Because it's cooked in mini silicon molds it cooks quickly, evenly and won't crack! You can pick them up so cheap, I've seen them at Kmart for $2, have a look online or down your local home ware store.
Feel free to change up the flavours to what ever you like, as long as the basic batter stays the same and you make your base the consistency of wet sand, you'll be right. I've made this 3 times now, one mint version, one black forest version and this one so they're TRIPLE TESTED.


Base: 250 grams biscuits/cookies, crushed (I used shortbread creams -see note)
40 - 60* grams butter, melted
Zest of 1 lemon

Filling: 250 grams Cream Cheese at room temp ( I like the block of Philadelphia)
1 egg
1 Tablespoon yogurt
30 grams sugar#
1/4 cup lemon curd


Pre-heat your oven to 175 Celsius. spray your silicon molds with oil spray.
Combine melted butter, biscuit/cookie crumbs and zest, mix to the consistency of wet sand, you want it to be able to press into the base of your liners without crumbling too much. Press into your silicon liners (crumb should fill about 1/4 to 1/3 of your liners.
Beat cream cheese and egg together just until smooth, if you over beat your cheesecakes can crack. Stir through yogurt, sugar and lemon curd (or whatever jam/topping/ingredient your'e using) Dollop cheesecake mix onto your biscuit bases. Pop into your heated oven and bake 20-30 mins until they're puffing up (they will calm back down as they cool)

That's IT! I told you it was easy. These are so yummy by themselves but you could further jazz them up with ice cream or melted chocolate?

A super yummy lemon cheesecake I tried at Brooklyn eatery kind of inspired this recipe.

NOTE: You really have no limits here. You could try mint biscuits with a little peppermint essence in the filling. Or Oreo cookie base with Oreo's and vanilla in the filling. What about choc cream biscuits with black cherry filling?
*If you're using a cream filled cookie like Oreo's you will need less butter, just be aware of the consistency as your'e mixing. You can always add, you can never take away.

#depending on what filling you're using you may want to go easy on added sugar. Have a little taste and see how much/little you need.

Do you think you will try this recipe? I definitely recommend you do, knowing as I do how EASY IT IS.

Happy Baking everyone.

♥ Paula Shoe Fiend.

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