LEMON HAZELNUT & ALMOND MINI CHEESECAKES
Preparation time – 30 minutes
Baking time – 25 minutes
6 (75g) store bought biscuits – granita or butternut snap biscuit
1/4 cup (35g) Lucky™ Toasted Hazelnuts
40g butter, melted
250g cream cheese, softened to room temperature
250g firm ricotta, from deli
1/2 cup (110g) caster sugar
1 tablespoon cornflour
2 teaspoon finely grated lemon rind
1/3 cup lemon juice
2 extra large eggs, lightly beaten
11/4 cups natural yoghurt
110g pack Lucky™ Australian Toasted Slivered Almonds
Fresh blueberries, to serve
- Preheat oven to 160°C (140°C fan). Line a 1/3 cup muffin tray with 12 large paper cases. Process biscuits, hazelnuts, and butter in a food processor until mixture resembles coarse breadcrumbs. Spoon heaped tablespoons of mixture into each paper case and flatten with the base of a glass. Refrigerate while making the filling.
- For the filling – place cream cheese, ricotta and sugar in a mixing bowl and beat with an electric mixer until combined. Add cornflour, lemon rind, juice, eggs and yoghurt, mix until just combined. Place in fridge to rest for 15 minutes. This prevents the filling from cracking during baking.
- Pour cheesecake mixture evenly between the 12 bases. Bake for 25 minutes, or until just firm. Turn off oven and leave door ajar for 30 minutes. Place cheesecakes in fridge to chill. Remove cheesecakes from paper liners and press toasted slivered almonds onto the sides.
- Top with blueberries and serve.
TIP: These cheesecakes can be baked the day before and stored in the fridge