Mini Lemon Hazelnut And Almond cheesecakes
Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 12 pcs
Difficulty level: 2 out of 4
12 Ingredients
- 1/4 cup Lucky toasted hazelnuts
- 110grams Lucky Australian toasted slivered almonds, roughly chopped
- 6 granita biscuits
- 40grams unsalted butter, melted
- 250grams cream cheese, softened
- 250grams fresh ricotta
- 1/2 cup caster sugar
- 1tablespoons cornflour
- 1 lemon, zested, juiced
- 2 free range eggs, lightly beaten
- 1 1/4 cups natural yoghurt
- 125grams blueberries
Description
These lemon and blueberry mini cheesecakes with a crunchy almond coating are a delicious treat you can easily prepare ahead.
Method
Step 1 of 6
Line a 12-hole, 1/3-cup capacity muffin pan with paper cases.
Step 2 of 6
Place biscuits, hazelnuts and butter in a food processor and process until mixture resembles coarse breadcrumbs. Divide mixture among paper cases and, using the back of a metal spoon, press mixture over bases to compact. Refrigerate until required.
Step 3 of 6
Using an electric mixer, beat cream cheese, ricotta and sugar until smooth and combined. Add cornflour, lemon zest, lemon juice, egg and yoghurt, then beat until smooth and combined. Refrigerate cream cheese mixture for 15 minutes.
Step 4 of 6
Meanwhile, preheat oven to 160°C/140°C fan-forced.
Step 5 of 6
Divide cream cheese mixture among biscuit bases. Bake for 25 minutes or until just firm. Turn off oven and cool cheesecakes with door ajar for 30 minutes. Remove pan from oven and allow to cool for a further 30 minutes, then refrigerate overnight.
Step 6 of 6
Remove and discard paper cases. Press almonds into sides of cheesecakes. Serve topped with blueberries.
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