Little Lemon Cheesecakes
Preparation time is 3hours
Total time is 3hours
Serve is for 6 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 1 lemon, juiced (plus 1tbs rind finely grated)
- 250grams cream cheese, softened at room temperature
- 85grams lemon jelly crystals
- 2tablespoons caster sugar
- 6 gluten free gingernut biscuits
Nutrition per serving
848kJ / 203Cal
848 Kilojoules or 203 Calories
10% of daily energy intake*
Protein
3.6grams
Fat
13.4grams
Carbs
17.0grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Line 6 Texas muffin moulds with large paper cases. Place a biscuit in the base of each. Combine 2 tablespoons of the jelly crystals with 1/4 cup boiling water, lemon rind and 2 tablespoons of lemon juice in a jug. Place in refrigerator until cool.
Step 2 of 3
Using an electric hand mixer, beat cream cheese and sugar until smooth and well combined. Slowly add lemon jelly mixture to cream cheese mixture, beating constantly. Continue beating until smooth. Spoon over biscuit bases. Smooth tops. Refrigerate for at least 2 hours or overnight.
Step 3 of 3
Combine remaining jelly crystals with 2/3 cup boiling water. Place in fridge until cool. Pour over cheesecakes. Allow 30 minutes in the fridge to set. Serve.
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