Lucky Kitchen / Individual Lemon Almond Cheesecakes

Individual Lemon Almond Cheesecakes

PRODUCTS IN THIS RECIPE

Lucky Toasted Hazelnuts
Lucky Toasted Slivered Almonds

LEMON HAZELNUT & ALMOND MINI CHEESECAKES

Makes 12
Preparation time – 30 minutes
Baking time – 25 minutes

INGREDIENTS

PASTRY
6 (75g) store bought biscuits – granita or butternut snap biscuit
1/4 cup (35g) Lucky™ Toasted Hazelnuts
40g butter, melted

FILLING
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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Top with blueberries and serve.

TIP: These cheesecakes can be baked the day before and stored in the fridge

PRODUCTS IN THIS RECIPE

caramel-almond-sliceChocolate Hazelnut Ice Cream Log