Recipe Index

Ingredients

• 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares) ( (Note 1 for other biscuits))
• 4 tbsp unsalted butter (, melted)
• 1 tbsp caster sugar ((superfine sugar))
• 1/8 tsp cinnamon powder ((optional))
• Pinch of salt
• 12 oz cream cheese ((block), at room temperature (Note 2))
• 1 1/2 tbsp flour (, plain / all-purpose)
• 1 tsp vanilla extract
• 1/2 cup sour cream (, room temperature (or plain yogurt))
• 1/2 cup caster sugar ((superfine sugar))
• 1 1/2 tsp lemon zest ((1 lemon))
• Pinch of salt
• 2 large eggs (, must be at room temperature (Note 3))
• 1 1/2 cups thickened / heavy cream
• 1/2 tsp vanilla extract
• 2 tbsp icing sugar / powdered sugar (, sifted (or 1 tbsp caster sugar))
• Strawberries (small), blueberries and raspberries
• 12 small sprigs of mint
• Icing sugar / powdered sugar (, for dusting)

Method

1. Heat the oven to 325°F with the shelf a third up from the bottom, and line a 12-hole muffin tin with paper liners.
2. Blitz the digestive biscuits to fine crumbs, add the melted butter, caster sugar, cinnamon and a pinch of salt, and blitz again until the mixture resembles wet sand.
3. Divide the crumb mixture between the liners, press it down firmly with a flat-bottomed measure, bake the bases for 7 minutes and let them cool for 5 minutes.
4. Beat the room-temperature cream cheese just until smooth, then beat in the flour, vanilla, sour cream, caster sugar, lemon zest and a pinch of salt until combined.
5. Beat the eggs in one at a time, only until each is incorporated, keeping the thick batter as smooth as a pancake batter.
6. Fill each muffin hole almost to the rim and bake the cheesecakes for 20 minutes, then cool them in the tin for 1 hour on the counter before covering and refrigerating for at least 6 hours, preferably overnight.
7. Whip the thickened cream with the vanilla and sifted icing sugar until it holds peaks thick enough to pipe, then dollop it over the chilled cheesecakes, arrange the strawberries, blueberries and raspberries and mint sprigs on top, and dust lightly with icing sugar.

Prep: 15 min · Cook: 27 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data