Ingredients

• 150 grams (2/3 cup) biscuits
• 100 grams butter (1/2 cup) + extra for greasing
• 4 gelatine sheets
• Juice of 1 lemon
• 400 grams (14 oz) cream cheese
• 225 grams (1 cup) white caster sugar
• 200 grams (7 oz) yogurt
• 6 tbsp limoncello

Used kitchen appliances

• Muffin tin
• Muffin liners
• 2 mixing bowls
• Sauce pan
• Ziplock bag
• Hand mixer

Preparation

1. Grease the muffin tin. Place the liners in the tin.
2. Put the biscuits in the ziplock bag. Smash the bag with the rolling pin until all the cookies are crushed finely.
3. In a small pan, heat the butter on a low heat. Once completely melted, add the crushed biscuits and stir until combined. Transfer to the tin and firmly press the mixture into each muffin liner. You might not need everything, it depends on how thick you want the bottom of the cheesecakes to be. Flatten it with the back of a small spoon or use your fingers. Let it set in the fridge untik you’re ready to use.
4. Soak the gelatine sheets in the lemon juice for 5 minutes. Squeeze the juice out of the gelatine, and add them to a small pan along with 5 tablespoons of water. Stir on a low heat, until the gelatine has dissolved. Set aside to cool.
5. In the meantime, whisk the cream cheese and sugar together. Once cooled, add the gelatine and mix. Pour in the yogurt, and mix until combined. Lastly, add the limoncello and mix.
6. Transfer the batter to the muffin liners and pour over the cookie bottom. Let it set in the refrigerator for at least 4 hours or until firm.

The cheesecakes will stay firm in the fridge for about 3 days.