Little Lemon Cheesecakes

Cheesecake is a dessert that I make perhaps once or twice a year (if that). As much as I love the taste of a good cheesecake, I find this dessert very heavy especially after a big meal. These cupcake style cheesecakes make all the difference in the world. Cheesecake dates back to the first Olympic games in 776 BC and was served to the athletes. Not only are there oodles of recipes out there for cheesecake but also different styles according to each country.

Makes 12
recipe from Australian Good Taste magazine

160g sweet plain biscuits (cookies)
90g butter, melted
375g cream cheese at room temperature
1/2 cup (125ml) sour cream
3/4 cup caster sugar
1 1/2 tablespoons fresh lemon juice
3 eggs

Preheat oven to 150c (300f). Line twelve (1/3 cup) muffin pans with paper cases. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the mixture among the lined pans and press firmly over the bases. Cover with plastic wrap and place in the freezer for 15 minutes or until firm.

Meanwhile, use an electric beater to beat the cream cheese, sour cream, sugar and lemon juice in a large bowl until just combined. Add the eggs, one at a time, beating well after each addition until combined. Pour the cream cheese mixture evenly over the biscuit bases. Bake for 25 minutes or until set. Turn oven off and leave the cheesecakes in the oven, with the door ajar, for 2 hours or until cooled completely (this will prevent the cheesecakes from cracking). Place in fridge for 4 hours to chill. Divide cheesecakes among serving plates and top with strawberries or other personal fruit toppings.

The Culinary Chase’s Note: A popular base for cheesecake is graham cracker wafers but you can also, like the recipe indicates, use a plain sweet cookie. I love Oreo cookies but finding Oreo cookie crumbs here is like finding a needle in a hay stack so I bought Oreo cookies and removed the white center. I find it easier and a lot less to clean up afterward if you place the cookies in between sheets of wax paper and use a rolling pin to crush the cookies. This is done in less than 5 minutes and no additional containers to clean!