Lyndall’s Cheesecakes

Lyndall’s famous cheesecakes! Made with homemade cheeses, this little delights are always a favourite at morning tea on our workshops.

Fantastic frozen and thawed, plus they are half the price to make when using your own homemade cheese! We make big batches and pull them out when needed.

The Filling

  • 600g quark
  • 400g mascarpone
  • 200g caster sugar
  • 3 eggs
  • Juice of one lemon

The Base

  • 170g plain flour
  • 50g butter 90g caster sugar 1 egg
  • Additional 50 grams of melted butter

­Makes 24 Made in silicon muffin pans.

In food processor add flour and butter process to make a crumb, add sugar and egg and approx 10mil of water continue to process to bring together as dough. Roll out to ½cm between baking paper and bake in moderate oven until golden. Set aside to cool. Alternatively you can use a packet of Nice biscuits.

The Method

Process biscuits until crumbed. Add melted butter and pulse to incorporate. Place muffin pans onto a baking tray that will hold a bit of water, then add one dessert spoon of biscuit butter crumb in the base of muffin tray and press down with the bottom of a glass or similar. Repeat until all 24 muffin holes have base. Process all filling ingredients in food processor until smooth and transfer smooth filling mix into jug with a spout for easy pouring.

Pour contents evenly into biscuit base muffin pans. Add about 2 cup of water to baking tray and bake at 160°C for approximately 20 minutes turning half way through, until the cheesecakes stay firm when the tray is wobbled. Cool while still in muffin tray. Then place into fridge again while still in the muffin tray to chill then pop out of muffin tray when firm.


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