Recipe Mini lemon and raspberry frozen cheesecakes : Delicious Food and Suitable for Eating with Family

Recipe Mini lemon and raspberry frozen cheesecakes : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Mini lemon and raspberry frozen cheesecakes have been designed to be as simple and easy as possible to put into practice with family. With 15m prep, 12 serving, level. Alergi: Contains gluten, peanuts, tree nuts, milk and sesame..

These mini lemon and raspberry frozen cheesecakes are a delicious treat on a hot, sunny day.

Ingredients:

9 Ingredients

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  1/2 cup (110g) caster sugar
  
  
  


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  2 tsp lemon rind
  
  
  


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  1/4 cup (60ml) lemon juice
  
  
  


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  250g raspberries
  
  
  


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  200g Arnott’s Granita biscuits
  
  
  


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  120g butter, melted
  
  
  


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  397g can sweetened condensed milk
  
  
  


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  300ml thickened cream
  
  
  


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  Icing sugar mixture, to serve
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

4 Method Steps

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  Step 1
  
  
  
  
  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.
  
  
  


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  Step 2
  
  
  
  
  Grease a 12-hole, ½-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.
  
  
  


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  Step 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 or until firm.
  
  
  


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  Step 4
  
  
  
  
  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.
  
  
  

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