This is a super "over due" recipe which I found in my "draft" a few days back while sorting out some my posts. I guess it has being almost 6 months since the other related Part I post had being published. So please accept my sincere apologies if you are waiting for this recipe.
I love cheesecake especially those that are baked rather than the non-bake type. And out of all the different types of cheesecake, New York and Boston Cheesecakes are two of my favourite because I love its thick and creamy cheesy flavour.
BAKED LEMON CHEESECAKE
At a glance you might thought the above mini cheesecakes look similar to one of the dim sum item, "Portuguese Egg Tarts" due to the caramelised colour on its surface. But indeed these are very yummy Baked Lemon Cheesecake which is served in mini portion which is great for party, gift or tea-time.
(Make: 10 Medium Cupcakes | Preparation: 10 minutes | Cooking: 20 minutes)
Ingredients:
1 Pack (135g) OREO Cookies, cream removed and finely crushed
50g Unsalted Butter, melted
150g Sour Cream
250g Philadelphia Cream Cheese
1/2 Cup (115g) Caster Sugar
3 Eggs(55g each)
10 - 12 Fresh Raspberry
1 Teaspoon Vanilla Extract
1 Tablespoon Finely Grated Lemon Rind, about 3 lemons
3 Tablespoons (45ml) Fresh Lemon Juice
Extra Mixed Berries for Toppings, optionalMethod:-1. Process the biscuits in the bowl of BOSCH MCM4100 food processor until crumbs form. Slowly add the melted butter and process until combined (you might not need all the butter).
2. Divide the crumbs evenly into 10 - 12 medium cupcake causes, press it evenly over the base by placing another cupcake case over it. Chill in the refrigerator for 20 minutes before use.
3. Meanwhile, clean the food processor bowl. Process the cream cheese, sour cream, sugar and lemon rind in the bowl of the food processor until smooth.
4. Add the eggs one at a time, processing after each addition before adding in the lemon juice. Process until combined.
5. Remove the cupcake cases from the fridge, place a Raspberry in the cupcake case, divide the cheesecake mixture equally amount the cases and bake in the preheated 160°C for 40 - 50 minutes or until just set and centre wobbles slightly.
6. Turn the oven off and cool the cheesecake with door slightly ajar for an hour or so.
7. Chill in the refrigerator for a few hours or overnight. Serve with extra fruit fresh and whipped cream.
If you would like to try this recipe and yet you don't have any food processor, don't worry you can always replace using normal electric beater/mixer and beat it as per normal like other cheesecake recipes. For this recipe, I love the adding of raspberry and lemon rinds which gives it a freshly berries fragrant and taste. But if raspberry is not your preference you can always replace it with blueberries. Hope you would like this quick and easy mini cheesecakes!
LEMON BERRY TARTS
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