You might have tried various flavours of cheesecakes. But, I bet you wouldn’t have tried this Lemon Cheesecake. Give it a shot.
Preheat the oven to 180 C. Prepare a muffin tray with liners.
Break the biscuits, sugar and salt in a mixer grinder.
Make it crumbly and then mix in melted butter.
Spoon 1 tbsp crumbs in prepared muffin tray.
Press and make it compact using a spoon.
Bake it for 5 minutes and reserve.
Using an electric beater, beat the Cream Cheese and sour cream till smooth.
Add in Sugar and beat it.
Add in Eggs and mix till combined.
Add the Flour, juice and zest. Mix till combined.
Fill in the muffin tray just 3/4th of each.
Bake for 20-25 min until the edges are slightly golden brown.
Once baked, let it cool inside the oven keeping a cloth to the door, so that its not completely closed.
After the cheesecakes reached room temperature, keep in fridge for 2 hours and chill it completely.
Mix the whipped cream with Essence and top these mini cheesecakes.