Unlike Mei or Chuck I’m no pro around the kitchen but cooking is a true love of mine, it’s challenging, fun and if you’ve got an imagination you can save some dollars by improvising with what little you have around the house – who knows you might create a masterpiece! That being said, as a first post I can’t not talk about the food love of my life – dessert. Whilst dessert doesn’t exactly fit in with a low budget, it can do a world of good for a lonely soul with a sweet tooth.
I had this morning off and was stuck around the house, so after doing some light foraging I found I had exactly what I needed for my mini cheesecake recipe. Now, there’s a stigma about cheesecakes between dessert lovers that goes like this:
I love cheesecake, but it’s so hard to make!
As far as dessert goes, I can never go past a simple lemon cheesecake (unless it’s for a well recommended lemon meringue tart…) and contrary to popular belief, it’s not hard to put one together if you’ve got an afternoon (or in my case a morning) off.
- 150g Marie Biscuit Crumbs
- 75g LSA Mix (or almond meal works well)
- 100g Melted Butter
- 375g Cream Cheese at Room temp (I use Philadelphia, who doesn’t?)
- 2 eggs
- 1/3 Cup Caster Sugar
- 1/4 Cup Lemon Juice
- Grated Lemon Zest
- Preheat oven to 180C (or 160C if fan forced). Line a 3×4 cupcake tray with patty-pans.
- Mix the LSA, Marie biscuit crumbs and butter in a small bowl until combined. Press the mixture down firmly in each of the muffin pans – about 1-2 tablespoons in each and refrigerate.
- In a large bowl combine the Cream Cheese and the caster sugar until smooth. It’s important the cream cheese is at room temperature for this because it’s painfully hard to combine when it isn’t – you’ll end up with buff arms though.
- Add the egg and lemon zest and juice and stir through until smooth. If the mixture seems too thin don’t be afraid to add some more cream cheese or even some thickened cream.
- Taste your mixture! Thing about cheesecakes is everyone wants something different, make sure yours is sweet enough, tart enough, thick enough or cheesy enough for your tastes, once it’s cooked you can’t change it anymore!
- If all is well and good take your tray out of the oven and fill it up! About ¾ fill each patty pan as the mixture will rise a bit.
- Bake for 20 minutes or until small cracks appear in the top of each cake. After cooking leave to cool in the oven for 15 minutes and then cool slowly on your kitchen bench.
- Refrigerate for 1-2hours before serving, garnish the tops as you like (People tell me berries go well, I often can’t wait that long to eat them.)