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Mini Baked Lemon & Poppy Seed Cheesecakes

Mini Baked Lemon & Poppy Seed Cheesecakes
15 Mins
Prep time
55 Mins
Cooking time
Serves 12

What you need

  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons cornflour
  • 1 1/4 cups sour cream
  • juice and grated rind 1 lemon
  • 2 tablespoons poppy seeds
  • icing sugar

How to make it

  1. BEAT the PHILLY and sugar until smooth. Stir in eggs, cornflour, sour cream, lemon and poppy seeds. Pour into a lined 12 x 1/2 cup capacity non stick muffin pan.
  2. BAKE 25-30 minutes in a 180°C oven. Stand 5 minutes before turning out, cool 30 minutes before serving.
  3. DUST with icing sugar to garnish, and serve.
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