Baked Lemon Myer Cheese Cup Cakes For the Australia's Biggest Morning Tea

The Biggest Morinng Tea today at work, for the Cancer Council.  The social clubs at work have always been very good with all these charity events.   It's for a great cause, and although I have been busy with my work and not able to attend, I decided I can donate some food to support.

It's hard to concerntrate cooking on Monday nights after work, kids school work, dinner and everything so I just decided to go for an easy choice of making some baked cheese cake slices.  Then I realised, starting around 7am in the morning means I have to be able to pack and rush out of the door, and cheese cakes can't be sliced until the morning...

Change of game plan.  I always have a lot of cup cake casing, for cup cakes, slices, tarts, because it's just easier to bring to work where there are not a lot of kitchen tools.

Baked Lemon Myer Cheese Cup Cakes

Makes 24 cup cakes

Zest and Juice from 1 Lemon Myer (can be any lemon, I've only got Lemon Myer in my back yard)
6 tablespoon sugar
500g cream cheese - just normal Philly Cheese
300ml thickened cream, 35%
4 large eggs
2/3 pack of Arnott's Marie biscuit
100g butter

Method:
Using the food processor to process the biscuits till fine with butter.  Press in individual cup cake cases in the muffin pans, chill in fridge for 30 minutes.
In a small saucepan add lemon juice, and half of the sugar.  Bring it to simmer on low heat to make syrup and stir in the rest of sugar to melt, set a side to let cool.
Use either the cleaned food processor or a bench top mixer to mix the cream cheese and cream, slowly add in cooled lemon syrup.  Add lemon zest.
Add in eggs, one by one and make sure the batter is smooth.  Pour in individual cup cake casings.
Bake in pre-heated 180C oven for 25 minutes.
Chill in fridge over night after cooled down.

I was told they were nice treats in the morning tea...