Recipe of Any-night-of-the-week Mini Lemon Cheesecake with Biscoff Base

Mini Lemon Cheesecake with Biscoff Base.

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a special dish, mini lemon cheesecake with biscoff base. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mini Lemon Cheesecake with Biscoff Base is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. Mini Lemon Cheesecake with Biscoff Base is something that I've loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have mini lemon cheesecake with biscoff base using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mini Lemon Cheesecake with Biscoff Base:

1. {Prepare of For the base.
2. {Prepare 50 g (1/2 cup) of crushed Biscoff Lotus biscuits.
3. {Make ready 23 g (1 1/3 tbsp) of butter, melted.
4. {Make ready 1/6 tsp of cinnamon.
5. {Make ready of For the cheesecake.
6. {Get 6 oz (170 g) of cream cheese, softened to room temperature.
7. {Take 1/4 cup (50 grams) of granulated sugar.
8. {Make ready 1 1/2 tablespoons (23 ml) of fresh lemon juice.
9. {Get of Zest of 1/2 lemon.
10. {Prepare 1/2 teaspoon of pure vanilla extract.
11. {Take 1 of large egg, room temperature.
12. {Get of For the toppings.
13. {Take 1 1/2 teaspoons of caramel sauce for each cheesecakes (9 tsp total).
14. {Prepare 1/4 cup of whipped cream.
15. {Make ready of cinnamon powder for dusting.

Instructions to make Mini Lemon Cheesecake with Biscoff Base:

1. Line a regular 6-count cupcake/muffin pan with liners. In a mixing bowl, combine both crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly throughout. Divide the mixture evenly into 6 liners. Use the base of a measuring cup and press onto the mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while preparing the cheesecake filling..
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg on low speed until just combined..
3. Evenly distribute the cheesecake filling between 6 liners and bake at 325°F (160°C) for 18-20 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature. Cover with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight..
4. For the toppings: Drizzle them with caramel sauce (i have a separate recipe for this) and serve with fresh whipped cream. For an extra fancy look, dust just a little bit of cinnamon powder on top. Enjoy!.

So that is going to wrap this up with this exceptional food mini lemon cheesecake with biscoff base recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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