These cheescakes don't need the overnight settin
Being individual, these cheescakes don't need the overnight setting time a large one usually requires.
From the book Feed Me Now by Bill Granger. Read our review.
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You Will Need
Preheat the oven to 160"C/Gas 3. Line a 12-hole, 125ml capacity muffin tin with muffin paper cases. Crush the biscuits to fine crumbs, using a food processor or rolling pin.
Put the biscuit crumbs, ground almonds and melted butter into a bowl and stir to combine. Press 1 tablespoon of the mixture into the base of each muffin case. Refrigerate while you make the filling.
To make the filling, beat the cream cheese, soured cream and caster sugar together until light and fluffy. Add the egg first, then the egg yolk, vanilla and lime zest, beating well after each addition. Spoon the mixture over the bases, then sprinkle the raspberries evenly on top.
Bake for 20 minutes or until the cheesecakes are puffed and starting to colour. Allow to cool, then refrigerate until ready to eat.
Remove the cheescakes from the muffin paper cases. Top each with a fresh raspberry or two and dust with icing sugar to serve.