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Mini Cheesecake

INGREDIENTS:

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  • 150 grams digestive biscuits

  • 1/4 cup or 60 grams butter (melted)

  • 10.5 Oz or 300 grams cream cheese

  • 1/2 cup granulated sugar

  • 2 eggs

  • 1tsp vanilla extract 

  • 1tbsp lemon juice

  • 1 1/2 tbsp all-purpose flour

  • 6.5Oz or 185grams sour cream 

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INSTRUCTIONS:

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1. Preheat the oven to 350 degrees F. Crush the biscuit into small crumbs and then melt the butter in a separate bowl.

 

2. Mix the digestive biscuits and melted butter together until the sand-like texture is formed then fill it into the cupcake liners in your muffin tin. Gently press it down. Set this aside.

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3. Add in the cream cheese and sugar and mix until combined. 

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3. Then add in the eggs and mix until creamy and combined. Do not over mix. 

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4. Add the vanilla extract, lemon, and sift in the flour then give it a quick mix again. 

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5. Add in the sour cream and give it a quick mix again and then use your spatula to mix and ensure that all ingredients are incorporated. 

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6. Use an ice cream scoop to fill your cream cheese into the cupcake liners and then bake for 15 minutes at 350 degrees - until slightly jiggly but set. 

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7. Let it cool outside for at least 20 - 30 minutes and then refrigerate overnight and serve with compote the next morning!

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** View our gallery for more related pictures of our cheesecake and its making process!

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Kitchen Tips:

Tip 1

Sugar quantity may be reduced according to your preference. However, keep in mind that this may alter the texture of the cheesecake if reduced by too much. 

Tip 2

Do not over-mix. It will incorporate a lot of air and cause cracks to form

Tip 3

Do not disturb its cooling or refrigeration process it needs to rest over night in the fridge. 

FUN-SIZE BITES!
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