Easy Baked Mini Strawberry Cheesecakes
Individual baked cheesecakes with a buttery biscuit base, creamy lemon filling and fresh strawberries.
Ingredients
- 200 g Tennis biscuits
- 100 g salted butter melted
- 250 g cream cheese softened
- 1/3 cup caster sugar
- 1 large egg at room temperature
- 1 tablespoon lemon juice
- 5 tablespoons cream at least 35% fat
- 150 g fresh strawberries washed, dried, hulled and sliced
Instructions
- Preheat the oven to 160°C conventional or 140°C fan. Line a standard 12-hole muffin tin with paper cupcake cases.
- Crush the biscuits into fine crumbs and stir in the melted butter until evenly moistened.
- Divide the crumbs between the cases and press firmly into an even layer with the back of a teaspoon.
- Beat the softened cream cheese and caster sugar until smooth, scraping down the bowl.
- Add the egg and mix on low speed until incorporated. Add the lemon juice and cream and mix briefly until just combined. Avoid overmixing.
- Divide the filling evenly between the cases and smooth the tops.
- Bake for about 20 minutes, until the edges are set and the centres still have a slight wobble. They should not look liquid or need to brown.
- Leave in the tin for 30 minutes, then carefully transfer to a rack. Once cooled, refrigerate for at least 2 hours, or until firm. Allow about 3 hours in total for cooling and chilling.
- Peel away the paper cases and top with the sliced strawberries just before serving.
Notes
Serve chilled and freshly decorated, with extra strawberries or a small spoonful of whipped cream. Tennis biscuits can be replaced with Nice or ginger biscuits.
Keep covered in the fridge for up to 3 days. Store the strawberries separately and add just before serving.
Recipe supplied by Irene Muller. Original recipe credit: She Baked.