Simple mini cheesecakes

These little beauties are so simple to make, yet big on taste - and look wonderfully impressive!

Ingredients 

1 packet Butternut Snap biscuits
2 x 250g cream cheese, softened
3/4 cup caster sugar
3/4 cup sour cream
1 teaspoon vanilla essence
1 teaspoon finely grated lemon rind
3 eggs
Berries to serve

Method

Preheat oven to 160 degrees.  Prepare a large muffin tin with muffin wrappers, and squash a biscuit into the base of each wrapper.

Process cream cheese, sugar, sour cream, vanilla and lemon rind until smooth.  Add eggs, one at a time, processing until just combined.

Bake for 15-20 mins or until just set and centre wobbles slightly.  Allow to cool in oven, with door ajar.  Refridgerate for a few hours or overnight.

Serve with berries on the top, and ice-cream on the side!