Ingredients
For the cheesecakes:
- 250g of full fat cream cheese which needs to be softened
- 2 Tbsp unsalted butter
- 3 eggs
- 4 Tbsp of cream
For the ‘icing’:
- 3 Tbsp unsalted butter
- 250g Mascarpone cheese, softened
Top with: blueberries, chopped almonds and pecan nuts and lemon zest.
Instructions
For the cheesecakes:
- Combine all of the cheesecake ingredients and blend until smooth.
- Grease a cupcake pan (I used a mini cupcake pan).
- Pour mixture in cupcake pan and bake at 180°C for approximately 15 minutes.
- Remove, allow to cool and refrigerate for at least 3 hours.
For the ‘icing’:
- Soften butter and Mascarpone. Mix together and spread on mini cheesecakes. Top with nuts of your choice and LEMON ZEST (this makes a big difference).
By Karen Thomson
