Baked Cheesecake
Prep Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Total Time: 50 minutes
Servings: 8
Ingredients:
8 oz. softened cream cheese
1/3 cup coconut sugar (finely granulated)
1 Egg
1-2 tbs lemon juice
5 tbs cream
8 oz. gram crackers, crushed
4 oz. melted butter (use more butter and crackers for a thicker base)
8 oz. softened cream cheese
1/3 cup coconut sugar (finely granulated)
1 Egg
1-2 tbs lemon juice
5 tbs cream
8 oz. gram crackers, crushed
4 oz. melted butter (use more butter and crackers for a thicker base)
Directions:
Crush crackers to a fine crumb, then pour into a ziplock freezer bag and crush with rolling pin.
Stir in melted butter until well combined.
Line a muffin tin with paper cupcake cases.
Press biscuit mix into cupcake cases.
Push it in firmly, then set aside.
Combine cream cheese and sugar until smooth and creamy. Use a food processor or mixer.
Add egg and beat until combined.
Add lemon juice and cream and beat again.
You want it combined but not over beaten as excessive beating will cause the cheesecake to crack and split.
Spoon into cupcake cases – fill to about half a inch below the top of the paper case as they won’t rise much.
Bake at 325 for 20 mins.
Crush crackers to a fine crumb, then pour into a ziplock freezer bag and crush with rolling pin.
Stir in melted butter until well combined.
Line a muffin tin with paper cupcake cases.
Press biscuit mix into cupcake cases.
Push it in firmly, then set aside.
Combine cream cheese and sugar until smooth and creamy. Use a food processor or mixer.
Add egg and beat until combined.
Add lemon juice and cream and beat again.
You want it combined but not over beaten as excessive beating will cause the cheesecake to crack and split.
Spoon into cupcake cases – fill to about half a inch below the top of the paper case as they won’t rise much.
Bake at 325 for 20 mins.
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