Individual New York cheesecakes





200g Granita biscuits

¼ cup + 2 Tbsp (100g) unsalted butter, melted

1 pkt (250g) block cream cheese

½ cup + 1 Tbsp (150g) sour cream

finely-grated zest of 2 lemons

2 eggs

¾ cup (175g) caster sugar

double cream and raspberries, to serve


1. Place the Granita biscuits in the bowl of a food processor, then process until a fine crumb forms. Mix with the melted butter, then press into the bottom of 2 lined Décor® Microsafe™ 6 Cupcake Trays, making 12 individual cakes. Refrigerate for 5 minutes.

2. Combine the cream cheese, sour cream, lemon zest, eggs and caster sugar in the bowl of a food processor and purée until smooth, scraping down the sides from time to time.

3. Spoon over the biscuit base, stack the Décor® Microsafe™ 6 Cupcake Trays, then microwave on 70% power for 3 minutes. Swap the trays, then microwave on medium power for a further 3 minutes. Allow to cool, then refrigerate for 1 hour. Top with double cream and raspberries to serve.

Tip: Use traditional block cream cheese, this recipe is less successful with spreadable cream cheese.

If using one tray, cook six cupcakes for 3 minutes and then cool. Then repeat with the remaining batter. Total cooking time for 12 cupcakes will be 6 minutes.