- Serves: Makes 12
- Cook Time: 20 minutes plus refrigerating
- Prep Time: 20 minutes
- Effort: easy
For the base
- 100 g digestive biscuits, or shortbread
- 55 g ground almonds
- 50 g unsalted butter, melted
For the filling
- 400 g cream cheese
- 105 ml soured cream
- 110 g caster sugar
- 1 medium egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 tbsp lime zest, finely grated
- 50 g raspberries, fresh or frozen
- icing sugar, for dusting
1. Preheat the oven to 160C/gas 3. Line a 12-hole muffin tin with cases. Crush the biscuits to fine crumbs in a food processor, or place them in a plastic food bag and bash with a rolling pin.
2. Combine the crumbs, ground almonds and melted butter in a bowl. Press a tablespoon of the mixture into the base of each muffin case and refrigerate while you make the filling.
3. Beat the cream cheese, soured cream and caster sugar together until light and fluffy. Beat in the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition. Spoon the mixture over the bases and sprinkle the raspberries evenly on top.
4. Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool then refrigerate until ready to eat.
5. Remove the cheesecakes from the muffin paper cases. Top each one with a fresh raspberry or two and dust with icing sugar to serve.
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