EASY MINI CHEESECAKES

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EASY MINI CHEESECAKES
These creamy mini cheesecakes are inspired by none other than.. the Cheesecake Factory!
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Ingredients
  • The Base
  • 5.3 oz digestive biscuits (150 g) or use graham crackers
  • ¼ cup butter (60 g), melted
  • The Cheese Filling
  • 10.5 oz cream cheese, full fat (300 g), room temperature
  • ½ cup sugar (100 g)
  • 2 eggs , room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 ½ tbsp all purpose flour (14 g)
  • 6.5 oz sour cream, full fat (185 g), room temperature
  • Optional Toppings
  • some strawberry marmalade
  • berries of your choice
Instructions
  1. The Base
  2. Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
  3. Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
  4. The Cheese Filling
  5. Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined.
  6. Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
  7. Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
  8. Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
  9. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
  10. How To Serve
  11. Serve as they are or with some strawberry marmalade and your favourite berries.

 

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