Lemon cheesecake cupcakes recipe
Lemon Cheesecake Cupcakes recipe
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Ingredients
| For the cookie base: | |
| 100 g | cookies |
| 60 g | almonds, ground |
| 1 tbsp | sugar |
| 3 tbsp | butter, melted |
| For the Filling: | |
| 500 g | cream cheese |
| 100 ml | whipping cream |
| 70 g | sugar |
| 2 medium | eggs |
| ½ sachet | vanilla extract |
| 1 tbsp | lemon juice |
| 6 g | raspberries, optional |
| 2 tbsp | powdered sugar |
Instructions
Preheat your oven to 170°C.
Line a 12-hole muffin tin with muffin cases and set aside.
Crush the cookies until crumbled and mix with ground almonds, sugar and melted butter. Press 1 heaped tablespoon of mixture into the base of each muffin case and place in the refrigerator to chill.
In a bowl, beat the cream cheese, cream and sugar until light and fluffy.
Add the eggs, one at a time, followed by vanilla extract and lemon juice. Beat well until combined.
Spoon the mixture over the cookie bases 3/4 full.
Press 2 raspberries (if using) into each filling and bake for 25-30 minutes.
Cool, then chill until serving.
Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Lemon cheesecake cupcakes recipe
Recipe type: xarchivex
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