Impress guests with this decadent recipe for Mini Lemon and Ginger Cheesecakes
150g ginger biscuits, crushed
60g butter, melted
250g tub smooth cream cheese
385g tin condensed milk
½ cup fresh lemon juice
3 tbsp lemon curd, to serve
fresh raspberries or blueberries, to serve
Place the crushed ginger biscuits and melted butter together in a small bowl and mix until well combined. Divide the mixture between four glasses or large ramekins and press down lightly. Pop the glasses in the fridge while you prepare the filling.
Place the cream cheese in a mixing bowl and whisk to soften. Add the condensed milk and whisk until the mixture is smooth. Add the lemon juice and mix again until everything is combined.
Divide the filling between the glasses. Pop them in the fridge until set. Before serving top each cheesecake with a heaped teaspoon of lemon curd and some fresh berries.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate