Ingredients
The Base
1 ½ cup biscuits crumbs (150 g) or use graham crackers
¼ cup unsalted butter (60 g), melted
The Cheese Filling
10.5 oz cream cheese, full fat (300 g), room temperature
½ cup granulated sugar (100 g)
2 large eggs , room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 ½ tablespoon all purpose flour (14 g)
¾ cup sour cream, full fat (185 g), room temperature
Optional Toppings
some strawberry marmalade
berries of your choice
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Equipment
Bowls (1 big and 1 small)
Kitchen scale
Measuring spoons
Measuring Cups
Food processor or rolling pin (for biscuit crumbs)
12 hole muffin pan
Muffin liners
Handheld whisk
Ice cream scoop 1.5 tbsp
Instructions
The Base
Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.
The Cheese Filling
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.
Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat.
Bake in a preheated oven at 320ºF (160ºC), conventional mode, on ⅔ lower rack for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.
How To Serve
Serve as they are or with some strawberry marmalade and your favourite berries.
Notes
Do not over mix to avoid cheesecake from cracking while baking.
Use portable oven thermometer to get the accurate oven temperature.
It’s easier to remove the cheesecakes from the pan after they’re chilled in the fridge.
Don’t put them too long at room temperature to maintain their structure. Max 30 minutes. Freeze for 1-2 hours if you want them to hold a bit longer than that.
They last up to 6 months in the freezer.
