Mini Lemon & Raspberry Frozen Cheesecakes

Mini Lemon & Raspberry Frozen Cheesecakes

Ingredients:

1/2 cup (110grams) caster sugar
2 tsp lemon 🍋  rind
1/4 cup (60ml) lemon 🍋 juice
250 grams raspberries
200 grams Arnotts Granita biscuts
120grams butter, melted
397 grams cab sweetened condensed milk
300ml thickened cream
Icing sugar mixture, to serve

Directions:

1. Combine sugar, lemon rind, lemon juice and half of 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.

2. Grease a 12 hole, 1/2 cup (125ml) silicon muffin pan. Process the biscuits in a food processors until crushed. Add the butter and pulse until crushed. Add the butter and pulse until mixture just comes together. Spoon the biscuit mixture evenly among prepared holes. Use the back of the spoon to press biscuit mixture into holes. Place in the freezer for 30mins or until firm.

3. 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 until firm.

4. Transfer cakes to a serving platter. Set aside for 5mins to soften slightly. Drizzle with remaining raspberry puree and top with the remaining raspberries. Dust with icing sugar to serve.

Serves 12

Recipe from Coles Free Magazine November 2019 issue