These mini lemon and raspberry frozen cheesecakes are a delicious treat on a hot, sunny day.
The ingredient of Mini Lemon And Raspberry Frozen Cheesecakes Recipe
- 1 2 cup 110g caster sugar
- 2 tsp lemon rind
- 1 4 cup 60ml lemon juice
- 250g raspberries
- 200g arnottu2019s granita biscuits
- 120g butter melted
- 397g can sweetened condensed milk
- 300ml thickened cream
- icing sugar mixture to serve
The Instruction of mini lemon and raspberry frozen cheesecakes recipe
- combine sugar lemon rind lemon juice and half the raspberries in a saucepan over medium heat stir for 3 mins or until sugar dissolves increase heat to medium high and bring to the boil cook for 6 8 mins or until syrup thickens and raspberries soften strain through a fine sieve into a heatproof jug discard solids set aside to cool
- grease a 12 hole u00bd cup 125ml silicon muffin pan process the biscuits in a food processor until crushed add the butter and pulse until mixture just comes together spoon the biscuit mixture evenly among prepared holes use the back of a spoon to press biscuit mixture into holes place in the freezer for 30 mins or until firm
- use an electric mixer to beat the condensed milk and cream in a bowl until stiff peaks form fold in two thirds of raspberry puree to marble spoon over biscuit bases in pan smooth the surface freeze for 6 hours or until firm
- transfer cakes to a serving platter set aside for 5 mins to soften slightly drizzle with remaining raspberry puree and top with the remaining raspberries dust with icing sugar to serve
Nutritions of Mini Lemon And Raspberry Frozen Cheesecakes Recipe
calories: 365 67 caloriescalories: 23 grams fat
calories: 14 grams saturated fat
calories: 37 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 161 milligrams sodium
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calories: nutritioninformation