Easy Mini Cheesecakes

Ingredients

The Base

• 1 packet  oreo Biscuit (150 gr) or ( use graham crackers)
• 2 tbsp butter , melted

The Cheese Filling

• 10.5 oz cream cheese, full fat (300 gr), room temperature
• 1/2 cup sugar (100 gr)
• 2 eggs , room temperature
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 tbsp all purpose flour (14 gr)
• 2 tbsp sour cream, full fat , room temperature

Optional Toppings

• some strawberry marmalade
• berries of your choice

Instructions

The Base

• Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well.
• Divide evenly into 12 muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set aside.

The Cheese Filling

• 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. 
• Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together.
• Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat. 
• Bake in a preheated oven at 320ºF (160ºC) for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set.
• Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight.

Note

• Do not over mix to avoid cheesecake from cracking while baking.
• It's easier to remove the cheesecakes from the pan after they're chilled in the fridge.
• They taste amazingly delicious after an overnight chilling in the fridge.

How To Serve

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