I wanted to make cheesecake from leftover mascarpone cheese from the DB tiramisu challenge but unfortunately left it too long. So here's a traditional mini cream cheese cheesecake instead. I looked at a few recipes online and in my books and basically took inspiration from each recipe to come up with my own version. I was a little worried as I cut the amount of sugar drastically and added lemon juice but it turned out fine. I love the mini portions - don't they look cute?
Tip from joyofbaking.com - line a muffin tin with a long strip of parchment paper as pictured so that the cakes can be easily removed and it worked beautifully.
Crush digestive biscuits and mix with melted butter and sugar. Press 1-2 tablespoons of crumbs to create a base for the cheesecake. Fresh from the oven
Top with raspberries or topping of your choiceEnjoy :)
Ingredients (rough approximations as shock horror I did not measure this time!)
For the base
200g digestive biscuits
~ 100g butter (melted)
1/2 tablespoon sugar
For the filling
~400g cream cheese
1 teaspoon vanilla extract
Juice of 1 lemon
Zest of 1 lemon
Raspberries (or other fresh berries)
Preheat oven to 160C
Line a 12 hole muffin tin with long strips of parchment paper (see picture)
Make the crust by crushing the biscuits and mixing with melted butter and sugar.
Press 1-2 tablespoons of crumbs on the bottoms of the muffin cups to create a base.
Cover and refrigerate whilst making the filling.
Beat cream cheese until smooth. Add sugar and then the eggs, one at a time.
Add the vanilla extract and lemon juice and zest and mix thoroughly.
Remove the crusts from the fridge and evenly divide the filling among the 12 muffin cups.
Bake for about 18-20 minutes until firm but the centres still wobble a little.
Remove from the oven and place on a wire rack.
Remove cheesecakes by running a sharp knife around the inside edge of the muffin cups to loosen the cheesecake.
Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups.