MINI CHEESECAKES

For the base
150g Digestive biscuits or Graham Crackers
75g butter, melted
1 tbsp caster sugar

For the filling
375g cream cheese, at room temperature
112g caster sugar
2 medium eggs
150ml double/heavy cream
30ml lemon juice
Splash of vanilla extract

Preheat oven to 180°C (160°C fan)/350°F and line a muffin tin with muffin cases.

Finely crush biscuits in a food processor.

Add the melted butter to the biscuit crumbs and process until well combined.

Divide biscuit mixture evenly among cases (about one firmly packed tablespoon of biscuit mixture per case).

Firmly press mixture down with the back of a teaspoon until smooth. I used a pastry case presser.

Place the bases in the fridge for about 30 minutes while you make the filling.

Beat the cream cheese for approximately 2 minutes until its light and smooth.

Then add the sugar and beat until smooth…

Then add the eggs and beat until well combined… (this photo only shows one, but there should be 2 eggs).

Add the double/heavy cream and the lemon juice and beat…

Then add a splash of vanilla extract and stir through the mixture…

Divide the mixture evenly among the cases. I probably spooned in about 2 generous tablespoons into each. It really depends on how high you want them.

Bake the cheesecakes for 25 minutes.

* I initially tried them for 20 minutes but they were too wobbly. I put them back in the oven for another 10 minutes which was a total of 30 minutes but they came out a bit cracked so I knew I had over-baked them…

Cooking them for 25 minutes worked perfectly for me. They came out nice and smooth on top…

Cool in the tin for 30 minutes then remove the cheesecakes and refrigerate.

To serve, peel off the muffin cases and top with some raspberries then dust with sifted icing sugar.

I decided to make a soured cream topping for some of the cheesecakes, just so there was a bit of an option for everyone.

All I did was mix 142ml soured cream with 1 tablespoon of golden caster sugar and a splash of lemon juice. Probably about 2 teaspoons. Then I spooned it over a few of the cheesecakes, spreading it to the edges. This amount made enough to cover 6 of the cheesecakes.

The cheesecakes are ready to serve when they are cold and set. They can be stored in the refrigerator for up to three days.