Lemon cheesecake crumbles



  • 500g cream cheese, softened
  • 2 tablespoons finely grated lemon rind
  • 1/2 cup caster sugar
  • 2 eggs
  • 3/4 cup thickened cream


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


Step 1


Preheat 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 2

Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.

Step 3

Sprinkle 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.

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