Mini cheesecake

If you want cheesecake at the end of a long day and don't have the energy to cook, then this recipe is for you.


To prepare a mini cheesecake, you will need:

150 g butter biscuits

75 g butter Lurpak (unsalted)

A pinch of coarse salt

500 g cream cheese Arla

100 g of sugar

50 g cream (33%)

1 lemon peel

2 eggs

1 tsp. Vanilla paste or extract as desired

preparing rules:

For baking: 8 individual molds (7 cm diameter) or one 18-20 cm diameter baking mold.

Remove the cream cheese, cream and eggs from the refrigerator 30 minutes before cooking.

Heat the oven to 180 degrees. Put the biscuits in a food processor, add melted, softened butter and a pinch of salt, mix. You should get a wet but loose mass. Distribute in molds and compact well, bake for 8 minutes.

Lower the oven to 160 degrees.

Beat cream cheese, sugar, vanilla paste and lemon zest with a mixer, add cream, then eggs one by one, while continuing to beat until you get a homogeneous mass.

Distribute the cream cheese mass in molds and bake for 33-40 minutes at 160 degrees, in case of small molds (18 cm - 50 minutes).

To keep the cheesecake moist, put water on a baking sheet with an oven-compatible amount.

It is best to chill in the fridge overnight and serve the next day, garnished with seasonal berries with berry jam.