Lemon cheesecake in cupcake style

Ingredients for 1 servings:

• 150 g butter biscuits
• 60 g butter
• 1 lemon(s), 1 tsp zest
• 400 g double cream cheese
• 90 g sugar
• 2 tsp vanilla sugar
• 2 eggs
• 150 g crème fraîche

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 35 minutes

Crush the cookies in a mortar and pestle. Then heat the butter in a saucepan and mix it with the crushed cookies. Line a muffin tin with paper baking cups and distribute the cookie dough evenly among the cups, pressing it down to form a cookie base. Mix together the remaining ingredients, except for the lemon. Wash and zest the lemon (a nutmeg grater is ideal for this). Now add the lemon zest to the other ingredients and pour the mixture into the muffin tins. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake the cupcakes for about 20 minutes. Then let them cool for 1 hour and refrigerate for at least another 3 hours. This will give the cupcakes the right consistency.