Recipe

Lemon cheesecakes

  • 20 mins preparation
  • Serves 4
  • Print
    Print

Ingredients

Lemon cheesecakes
  • 1 1/3 cup walnuts, toasted, finely chopped
  • 2 tablespoon caster sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 60 gram unsalted butter, melted
  • 250 gram cream cheese, at room temperature
  • 1/4 cup cream
  • 1/3 cup icing sugar, plus extra, to dust
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon finely grated lemon zest
  • blueberries, to serve

Method

Lemon cheesecakes
  • 1
    Grease 4 x 8cm egg rings. Place prepared rings on a serving plate.
  • 2
    Process walnuts, caster sugar, cinnamon and ginger until finely chopped. Add butter; process until combined. Press walnut mixture into base of rings. Chill for 15 minutes or until firm.
  • 3
    Process cream cheese, cream, icing sugar, paste and zest until smooth. Spoon mixture into prepared rings; smooth tops. Chill for 30 minutes.
  • 4
    Carefully remove egg rings. Top cheesecakes with blueberries. Serve dusted with extra icing sugar.

Notes

You'll need 4 egg rings. If you don't have egg rings, try using round cookie cutters.