Saturday, July 20, 2019


adapted from :

The Base :

150  gm  digestive biscuits or use graham crackers
1/4  cup  butter  (60 gm),  melted

The Cheese Filling :

300  gm  cream cheese,  room temperature
1/2  cup  sugar  (100 gm)
2  eggs,  room temperature  (I used large eggs)
1  tsp.  vanilla extract
1  tbsp.  lemon juice
1 1/2  tbsp.  all-purpose flour  (14 gm)
185  gm  sour cream,  room temperature

Optional Toppings :

Some strawberry marmalade
Berries of your choice

Instructions :

The Base

1.  Using a food processor, blend digestive biscuits into fine mixture.  Pour into a bowl and add melted butter.  Mix well.

2.  Divide evenly into 12 muffin liners in a muffin pan.  Using a spoon, press the mixture tightly and evenly.  Set aside.

The Cheese Filling

1.  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.

2.  Then add in vanilla extract, lemon juice, flour and mix again just until combined.  Finally add in sour cream and mix everything together.

3.  Using an ice cream scoop, divide the cheesecake filling evenly into prepared pan.  Gently shake the pan to make the top surface flat.

4.  Bake in a preheated oven at 320'F/160'C for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.

5.  Remove from the oven and leave to cool to room temperature in the pan.  Place the pan in the fridge overnight..


i)  Do not overmix to avoid cheesecake from cracking while baking.
ii)  It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
iii)  They taste amazingly delicious after an overnight chilling in the fridge.

How To Serve

1.  Serve as they are or with some strawberry marmalade and your favourite berries.

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