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 six minutes
and then cool. Then repeat with the remaining batter