Ingredients
- 250g light cream cheese
- 1 tablespoon caster sugar
- half cup light sour cream
- zest of 2 lemons
- a quarter of a cup fresh lemon juice
- one and a half teaspoons gelatine dissolved in 2 tablespoons hot water
- 6 granita biscuits, or the biscuits of your choice
- cinnamon for dusting
Replace lemon with zest and juice of 1 large orange.
Change biscuits for plain chocolate or ginger nut biscuits.
Omit cinnamon decorate cheesecakes with grated dark chocolate, sliced small strawberries or raspberries.
Preparation
- Line each cavity of a deep muffin pan with plastic wrap.
- In a mixing bowl blend cream cheese until smooth then add sugar, sour cream, lemon zest and lemon juice.
- Stir the gelatine into the mixture, then pour into the prepared pan.
- Top each cavity with a biscuit and cover with foil.
- Refrigerate for half a day.
- Invert the pan to remove the cheesecakes.
- Serve with yoghurt.