Mini lemon cheesecakes

Preparation time: 20 minutes

Cooling time: 2 hours

Makes: 4-5 mini cheesecakes

Delicious lemon cheesecakes


Ingredients:

200g Lemon puff biscuits
80g Melted butter
397g Can of carnation condensed milk
300g Light soft cheese
Juice and zest of 2 lemons
Extra lemon zest for topping


Method:

1. Line a baking tray or dinner tray with greaseproof paper and to do the mini cheesecakes i used non stick metal egg rings.

2. In a food processor, add in the lemon biscuits and crush until breadcrumbs. If you do not have a food processor then you can place the biscuits in a sealed bag and bash with a rolling pin. When your biscuits are into breadcrumbs tip into a bowl. Melt the butter over a low heat and add into the biscuit bowl, mix well. Spoon the crumbs into the tins evenly and press down until as flat as possible. Chill in the fridge for about 10 minutes.

3. Pour the condensed milk, juice and zest of 2 lemons and the soft cheese into a bowl and whisk together until it thickens. Pour on top of the biscuit base in the tin. Chill in the fridge for 2 hours.

4. When it has set, carefully take the cheesecake out of the tin by lifting the tin up gently. Sprinkle some extra zest on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) down below at the bottom of this recipe. Meanwhile check out more recipes at MyFoodAddiction! I'll see you next Sunday with another delicious recipe! :-P x

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