5.3ozdigestive biscuits (150 gr) or use graham crackers
¼cupbutter (60 gr), melted
The Cheese Filling
10.5ozcream cheese, full fat (300 gr), room temperature
½cupsugar (100 gr)
2eggsroom temperature
1tspvanilla extract
1tbsp lemon juice
1-½tbsp lemon juice
6.5ozsour cream, full fat (185 gr), room temperature
Optional Toppings
berries of your choice
berries of your choice
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) 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.
Notes
Do not over mix to avoid cheesecake from cracking while baking.
It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
They taste amazingly delicious after an overnight chilling in the fridge.
How To Server
Serve as is or with strawberry jam and give your favorites.