Ingredients
The Base
5.3 oz digestive biscuits (150 g) or use graham crackers
¼ cup butter (60 g), melted
The Cheese Filling
10.5 oz cream cheese, full fat (300 g), room temperature
½ cup sugar (100 g)
2 eggs , room temperature
1 tsp vanilla extract
1 tbsp lemon juice
1 ½ tbsp all purpose flour (14 g)
6.5 oz sour cream, full fat (185 g), 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.