Recipes

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.