1. Preheat your oven to 325°F (165°C). Place cupcake liners in a muffin tin, as this recipe makes about 12 mini cheesecakes. 2. In a medium-sized bowl, combine the biscuit crumbs and melted butter. Mix until the mixture resembles wet sand. 3. Place about 1-1.5 tablespoons of the crumbs mixture into each cupcake liner. Press it down firmly with the back of a spoon or the bottom of a glass to create an even crust base. 4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. 5. Add the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing well after each addition. 6. Stir in the vanilla extract, fresh lemon juice (if using), sour cream and all-purpose flour until the mixture is smooth and well incorporated. 7. Spoon the cheesecake filling into each cupcake liner, filling them about 2/3 full. 8. Place the muffin tin in the preheated oven and bake for about 20 minutes or until the cheesecakes are set. 9. Remove them from the oven and allow them to cool in the muffin tin for about 10-15 minutes. Then, transfer them to a wire rack to cool completely. 10. Refrigerate them for at least 2-3 hours or until they are fully chilled and set. Before serving, you can top your mini cheesecakes with your favourite toppings such as fruit compote, whipped cream, or additional lemon zest for extra flavour.
1 Comment
**Ingredients:**
* 1 cup (120g) plain sweet biscuits crumbs
* 4 tablespoons (56g) unsalted butter, melted
* 452g (16 oz) cream cheese, softened
* 2/3 cup (133g) granulated sugar
* 2 large eggs (at room temperature)
* 1 teaspoon vanilla extract
* 1/4 cup (60g) sour cream (at room temperature)
* 1/4 cup (30g) all purpose flour
* 1 tablespoon fresh lemon juice (optional)
* Optional toppings: Fresh berries, fruit compote, chocolate ganache, or whipped cream
​
**Instructions:** To watch the easy-to-follow video recipe [CLICK HERE](https://youtu.be/nrJSgFx2xVI)
1. Preheat your oven to 325°F (165°C). Place cupcake liners in a muffin tin, as this recipe makes about 12 mini cheesecakes.
2. In a medium-sized bowl, combine the biscuit crumbs and melted butter. Mix until the mixture resembles wet sand.
3. Place about 1-1.5 tablespoons of the crumbs mixture into each cupcake liner. Press it down firmly with the back of a spoon or the bottom of a glass to create an even crust base.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract, fresh lemon juice (if using), sour cream and all-purpose flour until the mixture is smooth and well incorporated.
7. Spoon the cheesecake filling into each cupcake liner, filling them about 2/3 full.
8. Place the muffin tin in the preheated oven and bake for about 20 minutes or until the cheesecakes are set.
9. Remove them from the oven and allow them to cool in the muffin tin for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
10. Refrigerate them for at least 2-3 hours or until they are fully chilled and set. Before serving, you can top your mini cheesecakes with your favourite toppings such as fruit compote, whipped cream, or additional lemon zest for extra flavour.