June 2, 2008

Lemon Cheesecake Crumbles

This is the first time I've attempted this recipe and the first time I've made any sort of crumble, and I have to say it turned out pretty well. This batch went to hubby's work for his birthday the other day, and it's lucky they did, because I could eat way too many of these!

Ingredients (makes 12)
500g cream cheese, softened
2 tbs finely grated lemon rind
1/2 cup caster sugar
2 eggs
3/4 cup thickened cream
1/2 a lemon's worth of juice

Crumble topping
50g butter, chilled, chopped
1/4 cup firmly packed brown sugar
1/2 cup plain flour
1 cup rolled oats

  1. Preheat oven to 150 degrees C (or 130 degrees C for a fan-forced oven. Line a 12-hole 1/3-cup capacity muffin tray with paper cases.
  2. Use an electric beater to cream cheese, lemon rind, lemon juice and sugar until light and fluffy.
  3. Add eggs, one at a time, beating until combined.
  4. Add cream, beat until combined.
  5. Spoon into paper cases.
  6. Make crumble topping - Rub all ingredients together with fingertips until mixture looks like course bread crumbs.
  7. Sprinkle topping over cheesecake mixture.
  8. Bake for 30 min until cheesecakes are puffed up and crumble topping is golden.
  9. Cool on bench-top until sufficiently cool enough to refrigerate.
  10. Refrigerate for several hours or until cold.

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