Individual baked cheesecakes

Ideas
24 servings Prep: 25 mins, Cooking: 30 mins
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

Base
200.00 g tennis biscuits — crushed
60.00 g butter — melted
Filling
4.00 eggs — large, seperated
200.00 g castor sugar
500.00 g cream cheese — low fat
500.00 ml yoghurt — low fat
45.00 ml cornflour
10.00 ml vanilla — essence
10.00 ml lemon — zest only
15.00 ml lemon juice
Tap for ingredients
Tap for ingredients

Method:

Mix the crushed biscuits and melted butter together.
Push about 15 ml of the biscuits into the bottoms of 24 cupcake cases and set aside.
Beat the egg yolks and castor sugar until light and thick.
Add the cream cheese and beat until smooth.
Add the yoghurt, cornflour, vanilla essence, lemon zest and juice and beat well.
Whisk egg whites until stiff and fold into the yoghurt mixture.
Spoon the mixture on top of the bases and bake at 180 °C for 20 to 30 minutes, until just set.
Allow to cool and serve.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.