Name: Lemon cheesecakes
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/3 cup walnuts, toasted, finely chopped; 2 tablespoon caster sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 60 gram unsalted butter, melted; 250 gram cream cheese, at room temperature; 1/4 cup cream; 1/3 cup icing sugar, plus extra, to dust; 1 teaspoon vanilla bean paste; 1 teaspoon finely grated lemon zest; blueberries, to serve

Ingredients

1 1/3 cup walnuts, toasted, finely chopped

2 tablespoon caster sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

60 gram unsalted butter, melted

250 gram cream cheese, at room temperature

1/4 cup cream

1/3 cup icing sugar, plus extra, to dust

1 teaspoon vanilla bean paste

1 teaspoon finely grated lemon zest

blueberries, to serve

Method

1.Grease 4 x 8cm egg rings. Place prepared rings on a serving plate.

2.Process walnuts, caster sugar, cinnamon and ginger until finely chopped. Add butter; process until combined. Press walnut mixture into base of rings. Chill for 15 minutes or until firm.

3.Process cream cheese, cream, icing sugar, paste and zest until smooth. Spoon mixture into prepared rings; smooth tops. Chill for 30 minutes.

4.Carefully remove egg rings. Top cheesecakes with blueberries. Serve dusted with extra icing sugar.

You’ll need 4 egg rings. If you don’t have egg rings, try using round cookie cutters.
Note

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