Lemon Cheesecake in Cupcake Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g shortbread (s)
- 60 g butter
- 1 lemon (s), teaspoon zest it
- 400 g double cream cheese
- 90 g suar
- 2 teaspoons vanilla sugar
- 2 egg (s)
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Crush the biscuits in a mortar. Then heat the butter in a saucepan and mix it with the crushed biscuits.
- Lay out paper liners in a muffin tin and distribute the cookie dough evenly in the molds and press down to create a cookie base.
- Mix the remaining ingredients except for the lemon. Wash off the lemon and rub it with a nutmeg grater. Now add the lemon zest to the other ingredients and pour the mixture into the muffin cups.
- Preheat the oven to 180 degrees and bake the cupcakes for about 20 minutes.
- Then let cool for 1 hour and place in the refrigerator for at least another 3 hours. This is how the cupcakes get the right consistency.
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