Lemon cheesecakes
Dec 30, 2012 1:00pm- 20 mins preparation
- Serves 4
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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
- 1Grease 4 x 8cm egg rings. Place prepared rings on a serving plate.
- 2Process 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.
- 3Process cream cheese, cream, icing sugar, paste and zest until smooth. Spoon mixture into prepared rings; smooth tops. Chill for 30 minutes.
- 4Carefully 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.
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