– Use room temperature ingredients.
– Don’t overbake.
– Let the cheesecakes cool slowly.
– Chill before serving.
HOW TO MAKE MINI LEMON CHEESECAKES
1. Preheat the oven to 350°F (180°C).
2. Crush the biscuits and mix with melted butter.
3. Press the mixture into paper-lined muffin cups.
4. Combine the mascarpone, yogurt, eggs, sugar, lemon juice, and flour.
5. Pour the cream into the muffin cups.
6. Bake for 20 minutes.
7. Let cool and decorate with lemon slices and mint leaves.
STORAGE
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
FREQUENTLY ASKED QUESTIONS
– Can I make one big cheesecake instead? Yes, adjust the baking time to 45-50 minutes.
– Why is my base crumbly? Not pressing the crust firmly enough or not using enough melted butter.
– Can I use another type of cheese? Cream cheese is a good substitute for mascarpone.
– Can I freeze these cheesecakes? Yes, wrap tightly in plastic wrap and store in an airtight container for up to 2 months.
ADVERTISEMENT
