These rich, creamy individual cheesecakes are quick and easy to serve because there is no cutting involved. They could be served with fruit, ice cream, and/or whipped cream.
For the above photo, we drizzled the serving plate with raspberry sauce, then positioned the cheesecake and topped it with raspberries and a dusting of icing sugar.
Makes 10 individual cheesecakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
Base
150g Nice biscuits (we use Arnott's brand)
70g butter, melted (the amount you need may vary, depending on the type of biscuits you use)
Filling
250g cream cheese, softened
75g (1/3 cup) caster sugar (superfine sugar)
1 large egg (we use eggs with a minimum weight of 59g)
20ml (1 tablespoon) lemon juice
100ml (5 tablespoons) thickened cream (about 35 percent fat)
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line 10 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 8cm across the top and 5cm across the base.
Finely crush biscuits in a food processor or blender. If you are using a food processor, you can add the melted butter to the biscuit crumbs and process until well combined. If you are using a blender, it is probably easier to tip the biscuit crumbs into a bowl and then stir in the butter. © exclusivelyfood.com.au
Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case). Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside while making the filling.
Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down the sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.
Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.
Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving.
Cheesecakes can be stored in the refrigerator for up to three days. They are suitable to freeze. © www.exclusivelyfood.com.au
These look great. Did you make the raspberry sauce or is it store bought?
ReplyDeleteHow do you get them out of the cases?
ReplyDeleteWe used a good quality store bought raspberry sauce.
ReplyDeleteWhen the cheesecakes are cold, the cases can be easily peeled off.
Just discovered your blog and think it's wonderful! :) Looking forward to trying out your recipes.
ReplyDeleteThis is surely mouthwatering! :)
ReplyDeleteThese are gorgeous! You should have entered them in Sugar High Friday.
ReplyDeleteso would you class this as a baked or chilled cheesecake. if it is baked what can i do to change it into a chilled one?
ReplyDeleteHello Matthew,
ReplyDeleteThese are baked cheesecakes (because they are baked in the oven). You can't easily convert the recipe so that the cheesecakes don't need baking.
We have a recipe for a chilled lemon cheesecake here. This recipe produces quite a soft cheesecake, so it probably wouldn't be suitable for making mini cheesecakes in muffin cases - the cheesecakes might not hold their shape when you remove the cases.
Here is a recipe for mini chilled cheesecakes. We haven't tried it, but it sounds nice.
This is a wonderful cheesecake recipe. I received many wonderful comments after making them. I have been searching for a recipe like this one - thank you again. Great site too!!!
ReplyDeleteFollowed the recipe exactly and my guests could not get enough of these delicious cheesecakes. Thankyou so much!
ReplyDeleteFantastic recipe - have got great feedback each time I've made these. Even doubled the recipe and fudged the cooking time a bit, and they still turned out beautifully. Look great with just some sifted icing sugar on top too!
ReplyDeleteWe love this recipe,quick,simple and tastes sensational. Never fails to impress! 10/10
ReplyDeleteYour recipes look impressive! Can't wait to try them out.
ReplyDeleteHi, This recipe looks fab!!! But could you tell how long in advance could I make these?
ReplyDeleteYou could store these cheesecakes in the fridge for a few days, or in the freezer for a couple of months.
ReplyDeleteThank-you for a wonderful site. Are there other types of biscuits that could be used instead for the base. Digestive biscuits ?
ReplyDeleteHi Brenda,
ReplyDeleteAny type of plain sweet biscuit or cookie could be used for the base. However, you'll probably need to adjust the amount of butter, depending on the fat content of the biscuit used.
just discovered your blog...am so eager to try this recipe..looks so yummy!!!!what is thickened cream?is it the same with heavy cream?
ReplyDeleteThickened cream is cream that is thickened with a small amount of vegetable gum or gelatine. The cream we use contains a minimum of 35% milk fat. Heavy cream would be a suitable substitute.
ReplyDeleteHi Amanda and Debbie :)
ReplyDeleteI'm an Australian living in Upstate New York and recently I made these little beauties for Thanksgiving in November. I wanted to let you know they were a real treat and EVERYONE loved them!
Thank you so much for these wonderful recipes and the photography that goes along with them is incredible.. makes my mouth water when I look at your recipes :)
Two thumbs up all the way.. awesome website!
I have made these several times now and have fantastic feedback each time, you can't go wrong following the instructions and are guaranted to be a hit.
ReplyDeleteFirst time I have used your site,
ReplyDeleteand these turned out great. Simple and easy to follow. I made 24 to take to a 70's theme party.
What a hit.
I could'nt find any foil lined patty cases, is it ok to use regular ones? will the cases still peel off easily?
ReplyDeletePlain paper cases will peel off easily and are fine to use.
ReplyDeleteOnce again a devine recipe, still cant believe everything I do from this site turns out to perfection!
ReplyDeleteThank you
Carla Hicks
hi i wanted to make mini cheesecakes but don't have any lemon jucie can i still make this recipe without it?
ReplyDeleteThe lemon juice adds flavour and moisture to the cheesecakes. You could replace the tablespoon of lemon juice with a tablespoon of water, but the cheesecakes will not be as flavoursome.
ReplyDeleteGood luck having left over to store in the fridge for 3 days!!!
ReplyDeleteThese went like hotcakes!!
Next time I am doubling the recipe... YUMMY STUFF!!!!
great site! every recipe i've used so far is fool proof!
ReplyDeletei know for a lot of chilled cheesecakes the lemon is crucial for the setting of the cake, however because these are baked, if i replaced the lemon juice with vanilla bean paste, do you think that they will still set alright?
These cheesecakes should still set without the lemon juice; however, they may have a softer consistency.
ReplyDeleteThey look devine, cant wait to try them, what do I have do to turn them into mini baked chocolate cheesecakes..
ReplyDeleteTo adapt the recipe to make mini chocolate cheesecakes, we suggest the following (we haven't tested this variation):
ReplyDeleteMelt 100g of dark chocolate with the 100ml of cream used in the recipe. Stir until smooth and then allow the mixture to cool to lukewarm. Omit the lemon juice from the recipe. Add the chocolate and cream mixture after adding the egg and beat until well combined.
These cheesecakes are delightful. However I will definately go for fresh raspberries next time to decorate.
ReplyDeleteMade these for a barbeque and they were so popular, my mother even asked me where I'd "bought" them. Thankyou Amanda and Debbie
ReplyDeleteI have a baking competition at work and I am going to try these. Can I use Scotch Finger biscuits instead of the Nice ones? Also, is it possible to use Ricotta instead of cream cheese?
ReplyDeleteThanks!
If you use Scotch Finger biscuits, you'll need to reduce the amount of butter to about 50 grams as Scotch Fingers contain more fat than Nice biscuits. We haven't tested ricotta as a substitute for cream cheese in this recipe, so we aren't sure how well it would work.
ReplyDeleteNext time I make these I am going to top them with big fat swirls of caramel. Yum.
ReplyDeleteHi,
ReplyDeleteI made these a while ago and they were delicious!! Thank you so much for this recipe, i love it!! :)
Could this recipe be used to bake one large cheesecake rather than minis? If so, how long would the baking time be?
ReplyDeleteYou could use this recipe to make one large cheesecake. Unfortunately, we can't recommend a baking time as we have only tested the time required for the mini cheesecakes.
ReplyDeleteI made these for a dinner party last week and they were soooo easy and turned out perfectly. Much more manageable than making a large cheesecake which always puts me off- very quick to make these. I used gingernut snaps to make the base as I think it goes well with lemon and increased the amount of lemon juice to give more flavour.
ReplyDeleteHi, I am about to bake these on the weekend for the first time, I was wondering would the recipe benefit from any vanilla such as a few drops of extract or a vanilla bean?
ReplyDeleteThanks
Hi Adam
ReplyDeleteWe haven't tried adding vanilla to the cheesecakes, but we think it would be a nice addition. If you try it, please let us know how they taste.
This recipe went down great! Brought them to work as boxing day treats and they were gone so quickly. Added another tablespoon of lemon juice cause i like my cheesecakes tangy... mmm!!
ReplyDeleteI made these for visitors and they lasted a whole two minutes, they are yummy and so easy to make
ReplyDeleteHi Amanda & Debbie, I made these last night and they turned out great also. The night before I made melting moments, and the night before that! so much for my diet!
ReplyDeleteHello there just tried your cheesecake recipe but no matter how much i beat the cream cheese for it still remains lumpy.. what can i do to avoid this?
ReplyDeleteThank you in advance
Did you allow the cream cheese to soften at room temperature before beating? How long did you beat the cream cheese for?
ReplyDeletei want to make these for valentines day, although i only have cottage cheese is this ok?
ReplyDeleteCottage cheese contains significantly less fat than cream cheese, so it will give a different result.
ReplyDeleteI made these for the first time two days ago, even though I made changes! I used vanilla extract in crust and in cheesecake, and I added some thick cream while mixing the crust before pressing it to the liners so it could stay in place while I divide the cheesecake mixture. These were AMAZING. Even though I made 12 using the same amount. It wasn't as thick as yours but really tasty! :) All my family members loved them!
ReplyDeleteI used cherry pie filling as a topping. You can see here: http://www.flickr.com/photos/yasmine__/3426980788/
Thank you for this wonderful recipe, I'll be making this again and again.
It took me this long to find such awesome website!
ReplyDeleteI've tried this yesterday and the cheesecakes turned out yummy!
However,I have 2 questions:
1) How do i prevent the top to be burnt?
Some of my cakes turned out a little burnt :(
2) I find the crust a little too thick. If i reduced to 100g for this amount, do you think it is okay?
Thank you very much for sharing your lovely recipes!
Hi Carol
ReplyDeleteDid you bake the cheesecakes in the centre of the oven? Did you remove them from the oven after 20 minutes?
It should be fine to reduce the amount of biscuits to 100 grams. If you do, we recommend reducing the amount of butter to 46 grams.
yes,I did place the cheesecakes in the centre and removed after 20mins.My oven is rather small..would this be a problem?
ReplyDeleteBy the way, would you be sharing a blueberry cheesecake recipe soon?
Thanks : )
Would you be able to use hand-held beaters for mixing cream cheese and castor sugar?
ReplyDeleteYes. Just ensure that the cream cheese is soft before you start beating.
ReplyDeleteTo the person who asked about the texture of the cheesecakes: These cheesecakes have a creamy texture. If you prefer a drier texture, you could try extending the baking time.
ReplyDeleteHi Carol
ReplyDeleteIf the cheesecakes seemed overcooked the whole way through, you could try baking them at a lower temperature. If only the tops of the cheesecakes overcooked, you could try
1) loosely covering them with greaseproof or baking paper when they begin to brown, and/or
2) baking them on a lower oven shelf so they are not as close to the top of the oven.
Unfortunately, we don't currently have a recipe for blueberry cheesecake.
These tasted great! But i was just wondering how i could prevent the middle from sinking. Or is that normal?
ReplyDeleteThese cheesecakes do sink slightly. We aren't (yet) aware of a way to prevent this.
ReplyDeletethanks for the wonderful recipe, i made these on the weekend and they were spot on. A very quick and easy to follow recipe with a great result.
ReplyDeleteHow long does it take for the cheesecake to set in the fridge?
ReplyDeleteHi, I made these in mini muffin cases, so a mix makes about 26, they were fantastic! i made some with a few frozen raspberries in each, but I think the lemon ones are my fave!My BF was amazed he didn't realise that cheesecakes could be made in tiny form! Great recipe and so simple! WE LOVE IT!
ReplyDeleteHi there, re comment of 19.7.09, I made these a few days ago and they didn't sink! I turned the oven off and left them in the oven until it had cooled completely. Completely by accident - I turned the oven off as I rushed past to get my baby, and forgot to come back and get them out!
ReplyDeletefabulous recipe! i doubled the recipe and ended up making 24 for a friends party, even though they sunk they still looked fantastic. i kinda like they way they look when they sink in the middle..you can put fruits on top.
ReplyDeletei also made a lemon curd and glazed the tops of the cheesecakes. everyone loved them!
and they tasted even better when 2-3 days old..
Hi
ReplyDeleteI dont eat gelatine so cant use Thickened Cream. Is Creme Fraiche suitable to use?
We use cream that is thickened with vegetable gum, but unthickened cream or creme fraiche with 35-40 percent fat should work well.
ReplyDeleteHI I am fr Canada I love this site i love baking and cooking and the reviews are fantastic. i was wondering if i got put strawberries or make it sort of a sauce and put on top of the cheese cake any suggestions on how to make the sauce
ReplyDeleteMel
I made these cheesecakes the other night. I substituted the cream with 1/3 cup of sour cream. And once the cooking time had finished I let them cool in the oven.
ReplyDeleteWell they turned out perfect. Yummy texture and they didn't sink either :)
Unfortunately the get-together I made them for was cancelled. So now I have to eat them all by myself.
These are simply delicious and so easy to make. I made them for mothers day afternoon tea and the requests haven't stopped for them to be made again and again!
ReplyDeletethanks
How long does it have to set in the fridge?
ReplyDeleteThanks!
P.s These instructions are so simple! and it looks great too!
I've made these a couple of times and always get great feedback so I decided to experiment a bit and last time instead of using lemon juice I mixed together a little over 1 tablespoon of warm water with about 3/4 of a tablespoon of instant coffee. They were so awesome! I just put a bit of shaved dark chocolate over the tops to hide the cracks.
ReplyDeleteMade these on the weekend - they turned out perfect! Added about 1tsp of lemon zest too, absolutely delicious! Many thanks - am now addicted to your website.
ReplyDeleteThese look amazing! I'm making mine in mini muffin cases. how long should i bake for??
ReplyDeleteI have made these many times, made them with a stawberry sauce and a choclate sauce and caramel sauce all taste really good!
ReplyDeleteDelicious! Thank you for another faultless recipe!
ReplyDeleteGreat recipe! By the way Irene you can make a similar sauce by blending raspberries, framboise, a little water and some sugar together it makes a cooli like sauce
ReplyDeleteThis is such a great recipe, I made these today and turned them into mini mars bar cheesecakes using half the lemon juice and a little golden syrup in the mixture and decorating with chopped mars bars and dark chocolate ganache. Thanks for the recipe!
ReplyDeleteThanks so much for the recipes, they all turn out perfectly!!!
ReplyDeleteThis was the first time that I have made chesecake and it turned out really well (I sliced some cherries for the topping - Yummo!)
I used LIGHT Philadelphia cream cheese, with thickened cream and put in an extra tablespoon of the thickened cream. I also cooked it for a few minutes longer.
Turned out great! Thanks again - so reliable...
Hi there, just wondering if it's normal for them to crack a little and brown on top. I did them at 160 ff but maybe the 180 non ff is better
ReplyDeleteThey still look a little jelly like in the muffin pan but I assume the 30min in the pan will cook them a little more
I can't wait to taste them
Thank you for another fabulous dessert! Made these with Strawberries and a berry coulis instead of Raspberries and they were amazing! Even my Pop who doesn't eat sweets went back for more!! Will be making these simple treats again.Thank you!!
ReplyDeleteI´m making these right now. They are in the oven. I dobled the recipe, and I have like 2 1/2 cups of the base leftover. My muffin tin is a little bit smaller than yours. But still 2 1/2 ?? that is a lot. But I guess we´ll have more cheesecake pretty soon :)
ReplyDeleteThanks for your recipe!!
Lizet -- Paraguay, South América
Oh. My. God. Amazing! I made these last night at 11.30 pm and it was so quick, easy and fabulously delicious! I made it an Oreo crust with a little cinnamon and brown sugar and followed the filling, omitting the lemon for vanilla. Thank you so much everyone loves it so much!
ReplyDeleteHi Amanda and Debbie, I would like to use digestive biscuits for these mini cheesecakes. How much butter do you think I need?
ReplyDeleteHi, is there a glaze that I can make to make the rasberries or strawberries on top shiny or a glaze maybe like jelly that will set on top of the mini cheesecake?
ReplyDeleteHi Amanda & Debbie, the most delish cheesecake I've ever tasted, the family love it! Gone too quick lol and made over n over again lol thanks girls! your a legend :)
ReplyDeletehi, just wondering if you have any suggestions for an egg substitute for this recipe (due to an allergy). i've read about buttermilk, vinegar, applesauce and other ingredients as egg substitutes but not sure if they would work in a cheesecake.
ReplyDeletethanks!