Mini Cheesecakes

By RecipeTin Eats · 240 min

Ingredients

Instructions

1. Preheat the oven to 160°C / 325°F (140°C fan), with the shelf one third up from the bottom. Line a 12-hole standard muffin tin with paper liners.
2. Break the crackers by hand, then blitz in a food processor for about 10 seconds until they become fine crumbs. Add the melted butter, sugar, cinnamon if using, and a pinch of salt, and blitz until combined. It should look like wet sand.
3. Divide the base mixture among the muffin holes and press down firmly to flatten, using a flat round object such as a 1/3 cup measure.
4. Bake the bases for 7 minutes, then cool for 5 minutes before adding the filling.
5. Beat the cream cheese on low-medium speed until smooth, about 10 seconds. Add the flour, vanilla, sour cream, sugar, lemon zest and a pinch of salt, and beat until just combined. Beat in the eggs one at a time until just incorporated. The mixture should be like thick pancake batter.
6. Divide the filling between the muffin holes, filling up to within 3 mm of the rim. Bake for 20 minutes.
7. Cool for 1 hour in the tin on the counter. Cover with baking paper, then loosely with cling wrap, and refrigerate for at least 6 hours, preferably overnight, until the liners peel off cleanly.
8. Optional: take the cheesecakes out of the fridge 30 minutes before serving so they are less cold.
9. Beat the cream, vanilla and icing sugar on high until thick enough to pipe or dollop. Top the cheesecakes with cream and berries, then dust with icing sugar.

Summarized from RecipeTin Eats's video. Watch it for the details.

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