My mom used to make these for me every birthday. The only thing that I do differently: I keep the vanilla wafers whole. that leaves a good crust on the bottom and keeps it from crumbling. These taste SO GOOD. They are easy to make and a wonderful treat.
These rich, creamy individual cheesecakes are quick and easy to serve because there is no cutting involved. They could be served with fruit, ice cream, and/or whipped cream.
For the above photo, we drizzled the serving plate with raspberry sauce, then positioned the cheesecake and topped it with raspberries and a dusting of icing sugar.
Makes 10 individual cheesecakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
Ingredients :
250g softened cream cheese (such as Philadelphia)
1/3 cup caster sugar (finely granulated)
1 Egg
1-2 tbs lemon juice (I like the extra zing of 2)
5 tbs thickened cream (cream with at least 35% fat)
150-200g biscuits (cookies). I often use Arnotts Nice, but use your favourite. Try Ginger Nuts for something different
70-100g melted butter (use the larger amounts of butter & biscuits if you prefer a thicker base)
How to make it :
- Crush biscuits to fine crumb in processor or do it old school – pop in a freezer bag and crush with rolling pin/tin of tomatoes or whatever heavy object you have handy.
- Stir in melted butter until well combined. Use salted butter – goes beautifully with the sweet biscuits.
- Line a muffin tin with paper cup cake cases.
- Press biscuit mix into cupcake cases. Push it in firmly and level as will be on display when served. Set aside.
- Combine cream cheese & sugar until smooth and creamy. I use my food processor but any mixer / hand held etc will do.
- Add egg and beat until all combined.
- Add lemon juice and cream and beat again. You want it combined but not over beaten as excessive beating will cause cheese cake to crack and split.
- Spoon into cupcake cases – fill to about half a cm below top of paper case – they wont rise much.
- Bake at 160 for 20 mins.