Individual Cheesecakes for Mother's Day
I Love. I Cook. I Bake.
I Love. I Cook. I Bake.
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Ingredients

  • 100 g crushed digestive biscuits
  • 15 g white sugar
  • 65 g melted butter
  • 130 g white sugar
  • 120 g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • zest
  • 1 lemon
  • 120 ml sour cream
  • 12 muffin cups with paper liners
  • 12 muffin cups. Cover and refrigerate while you make the filling
  • 12 muffin cups.Bake for 22 minutes or until firm but the centers of the cheesecakes still wobble a little Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight)

Instructions

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