Baked Cheesecake

Serves 4


Ingredients:

4 butternut cookies
250g cream cheese, softened
½ cup (125g) caster sugar
1 tsp grated lemon rind
1 tbsp lemon juice
1 tsp vanilla essence
2 eggs, lightly beaten
mixed berries, to serve


Method:

• Preheat the oven to moderate 180°C (350°F). Lightly grease four 1 cup (250ml) muffin holes and line the bases with rounds of baking paper.
• Place a butternut cookie in the base of each muffin hole.
• Using electric beaters, beat the cream cheese until smooth. Add the sugar, lemon rind, lemon juice and vanilla and beat until smooth. Gradually add the egg, beating well after each addition. Transfer the mixture to a jug for easier pouring, then pour into the muffin holes, leaving a 1cm rim.
• Bake for 20 minutes, or until set. Leave for 5 minutes, then run a flat-bladed knife around the side of each muffin hole and invert onto a plate. Remove the baking paper, turn upright and place a cheesecake on each serving plate. Serve with berries.

Nutrition per serve:
Protein 9.5g;
Fat 26g;
Carbohydrate 45g;
Dietary Fibre 0.5g;
Cholesterol 153mg;
1850 kj (442 cal)

Note: The cheesecakes are served warm. If you prefer, refrigerate for 30 minutes to cool before serving.