Mini Lemon Cheesecake with Biscoff Base. De lekkerste cheesecake recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

Cheesecake has to be one of my all time favourite desserts! This baked cheesecake is light, creamy and simply divine. I hope you all think so too! You can cook Mini Lemon Cheesecake with Biscoff Base using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mini Lemon Cheesecake with Biscoff Base

It's of For the base.
Prepare 50 g (1/2 cup) of crushed Biscoff Lotus biscuits.
You need 23 g (1 1/3 tbsp) of butter, melted.
You need 1/6 tsp of cinnamon.
It's of For the cheesecake.
It's 6 oz (170 g) of cream cheese, softened to room temperature.
You need 1/4 cup (50 grams) of granulated sugar.
Prepare 1 1/2 tablespoons (23 ml) of fresh lemon juice.
It's of Zest of 1/2 lemon.
Prepare 1/2 teaspoon of pure vanilla extract.
You need 1 of large egg, room temperature.
Prepare of For the toppings.
You need 1 1/2 teaspoons of caramel sauce for each cheesecakes (9 tsp total).
You need 1/4 cup of whipped cream.
You need of cinnamon powder for dusting.

Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Melt your butter in the microwave.

Mini Lemon Cheesecake with Biscoff Base instructions

Line a regular 6-count cupcake/muffin pan with liners. In a mixing bowl, combine both crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly throughout. Divide the mixture evenly into 6 liners. Use the base of a measuring cup and press onto the mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while preparing the cheesecake filling..
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg on low speed until just combined..
Evenly distribute the cheesecake filling between 6 liners and bake at 325°F (160°C) for 16-18 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature. Cover with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight..
For the toppings: Drizzle them with caramel sauce (i have a separate recipe for this) and serve with fresh whipped cream. For an extra fancy look, dust just a little bit of cinnamon powder on top. Enjoy!.

Blitz the biscuits into crumbs in a food processor, or by bashing them with a rolling pin. Press the buttery biscuit crumbs into your cases. Put in the fridge to firm up while you get on with the rest. Divide the biscuit crumbs between four small bowls and press down using the back of a spoon to form a lovely biscuit-y base layer. In a food processor (or bashing them in a zip lock bag) blitz both of the biscuits for the base in until they resemble fine crumbs.