- 3:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Ingredients
- 500g cream cheese, softened
- 2 tablespoons finely grated lemon rind
- 1/2 cup caster sugar
- 2 eggs
- 3/4 cup thickened cream
Basic crumble topping
- 50g butter, chilled, chopped
- 1/4 cup firmly packed brown sugar
- 1/4 cup plain flour
- 1 cup rolled oats
Method
- Step 1Preheat oven to 150°C/130°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Using an electric mixer, beat cream cheese, lemon rind and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined. Add cream. Beat until combined. Spoon into paper cases.
- Step 2Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.
- Step 3Sprinkle topping over cheesecake mixture. Bake for 30 minutes or until cheesecakes are puffed and topping is golden. Cool in oven with door ajar. Cover pan. Refrigerate for several hours or until cold. Serve with cream, custard or ice- cream.
- High fibre
- High protein
- Lower gi
Nutrition
3798 kj
Energy
65g
Fat Total
40g
Saturated Fat
3g
Fibre
19g
Protein
283mg
Cholesterol
557.41mg
Sodium
41g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
Notes
Nutrition data is per crumble.
- Author: Kim Coverdale
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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