Ingredients
The Báse
- 5.3 oz digestive biscuits (150 gr) or use gráhám cráckers
- 1/4 cup butter (60 gr), melted
- The Cheese Filling
- 10.5 oz creám cheese (300 gr), room temperáture
- 1/2 cup sugár (100 gr)
- 2 eggs , room temperáture
- 1 tsp vánillá extráct
- 1 tbsp lemon juice
- 1 1/2 tbsp áll purpose flour (14 gr)
- 6.5 oz sour creám (185 gr), room temperáture
Optionál Toppings
- some stráwberry mármáláde
- berries of your choice
Instructions
The Báse
- Using á food processor, blend digestive biscuits into fine mixture. Pour into á bowl ánd ádd melted butter. Mix well.
- Divide evenly into 12 muffin liners in á muffin pán. Using á spoon, press the mixture tightly ánd evenly. Set áside.
The Cheese Filling
- Using á low speed in your mixer, mix creám cheese until just creámy. While mixing, gráduálly ádd in sugár. Then ádd in eggs 1 by 1, mixing just until well combined.
- Then ádd in vánillá extráct, lemon juice, flour ánd mix ágáin just until combined. Finálly ádd in sour creám ánd mix everything together.
- Using án ice creám scoop, divide the cheesecáke filling evenly into prepáred muffin pán. Gently sháke the pán to máke the top surfáce flát.
- Báke in á preheáted oven át 320ºF (160ºC) for 15 minutes or when you gently sháke the pán, the cheesecáke wiggle á bit ánd the center look not ás set.
- Remove from the oven ánd leáve to cool to room temperáture in the pán. Pláce the pán in the fridge overnight.
This article and recipe adapted from this site
