Recipe of Quick Mini Lemon Cheesecake with Biscoff Base

Mini Lemon Cheesecake with Biscoff Base.

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, mini lemon cheesecake with biscoff base. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mini Lemon Cheesecake with Biscoff Base is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Mini Lemon Cheesecake with Biscoff Base is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook mini lemon cheesecake with biscoff base using 15 ingredients and 4 steps. Here is how you cook that.

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

1. {Take of For the base.
2. {Get of crushed Biscoff Lotus biscuits.
3. {Prepare of butter, melted.
4. {Prepare of cinnamon.
5. {Make ready of For the cheesecake.
6. {Make ready of cream cheese, softened to room temperature.
7. {Take of granulated sugar.
8. {Prepare of fresh lemon juice.
9. {Take of Zest of 1/2 lemon.
10. {Make ready of pure vanilla extract.
11. {Make ready of large egg, room temperature.
12. {Get of For the toppings.
13. {Get of caramel sauce for each cheesecakes (9 tsp total).
14. {Prepare of whipped cream.
15. {Take 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's going to wrap it up for this exceptional food mini lemon cheesecake with biscoff base recipe. Thanks so much for reading. I'm confident that you will make this at home. There's 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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