Mini MOO lemon yoghurt cheesecakes
My Grandma makes the best cheesecake. I worked at The Cheesecake shop for 2 years so I consider myself an expert on the subject. Why was her cheesecake the best? Because it was light, creamy and sweet but not sickening. Plus the biscuit base was crunchy and buttery. The perfect end to Christmas lunch.
For a friend’s Christmas catch up (yes another) I wanted to make a tangier and gluten free version of my Grandma’s cheesecake. A dessert that would cut through the salty antipasto entree and rich pork main. These mini cheesecakes did just that.
A warning however, these mini cheesecakes are very soft and don’t have a firm texture. So use patty pans.
- 160g gluten free chocolate chip cookies
- 75g butter, melted
- 250g cream cheese, room temperature
- 2.5 tablespoon glucose syrup
- Juice of ½ lemon
- ¾ cup Greek yoghurt
- Lemon curd and mint to finish.
- Using a food processor, crush the gluten free chocolate chip cookies until they resemble bread crumbs
- Add butter to the cookie mixture until well combined and the mixture sticks together
- Spray 12 patty pans and press down cookie mixture to form the cheesecake base
- Put the cookie base in the fridge to firm
- Using an electric beater whip the cream cheese and glucose syrup until creamy
- Mix in the lemon juice and Greek yoghurt until well combined
- Put approximately 2 tablespoons of cheesecake mixture into each patty pan, or until mixture is finished
- Place in the fridge overnight (or for 2 hours minimum) to firm up
- Top with lemon curd (or jam if you prefer).
Soft, delicate and creamy this cheesecake was a winner. Didn’t leave you feeling bloated or in a sugar coma. Great end to a big Christmas lunch.
My fun farewell fact today is…Merry Christmas everyone. Happy holidays. Thank you for reading my blog and I look forward to sharing more recipes with you in 2016.