I’m always on the prowl for new recipes to try, but sometimes my mind wanders.

I find myself reminiscing old tried and tested recipes, which brought me to share with you this favorite of mine.

There’s something satisfying about eating these mini baked cheesecakes.

I’m not sure if it’s the satisfaction of cutting into the cheesecake with my fork and knowing that it was not over baked 😀

OR… if it’s the thick yet melting consistency with all its apricot lemony goodness, combined with the buttery biscuit base in my mouth when I take that initial mouthful.

When I make these, I limit myself to one a day, usually because I do want to share these small packages of joy and to stop myself from eating 12 cupcakes in one sitting 😛

These little babies are pretty irresistible you won’t be able to stop at one though!

So, please try this recipe and share.

Baked Lemon Mini Cheesecake

Ingredients

Cheesecakes
100g Sweet Biscuits
40g Melted Butter
500g Cream Cheese, softened
2tsp Lemon Rind
90g Sugar
2 Eggs

Apricot Glaze
1/2 cup Apricot Jam

Method
Line 12 hole cupcake pan with paper cases

Using a food processor blend biscuits until fine, add the butter and process until just combined (sometimes I use a rolling pin and ziplock bag when I want a workout to crumb the biscuits, then transfer the biscuits to a bowl and stir through melted butter)

Divide the mixture into the 12 cupcake paper cases and flatten down firmly the mixture into the bottom of the paper cases with teaspoon or side of rolling pin

Refrigerate for about 15mins

Preheat oven at 150C degrees

Meanwhile, using a freestanding mixer, add cream cheese, rind and sugar, beat until smooth (I have to scrape down the sides of the bowl two or three times before it becomes smooth)

Once smooth, add eggs one at a time making sure it is well combined with each addition

Divide the mixture into the paper cases

Bake cheesecakes for 20-25mins (when you can touch the top of cheesecake and it is slightly firm but wobbly when you shake the pan)

Remove from oven and stand for 5 mins in pan, then transfer onto wire rack to cool

Make the apricot glaze

Heat the apricot jam either in microwave or small saucepan, until liquefied but not boiling

Once cheesecakes have cooled, using a spoon pour glaze evenly over cheesecake tops

Refrigerate for at least 2 hours

Enjoy and share 😀 !

Adapted from AWW The Baking Collection book 2013