Cheesecake Cuppies

Just realized I've not create an entry on my cheesecake cuppies. They were part of those thank-you gifts at the baby shower.


before baking..

Cheesecake Cuppies

Ingredients
(A)
60g digestive biscuits, crumbs
30g butter, melted

(B)
170g cream cheese
75g caster sugar
1/2 tsp vanilla extract - i used paste
1/4 tsp lemon zest
tiny pinch of salt
1 large egg
1 egg yolk
60g sour cream

(C)
canned strawberries
1 tsp gelatine

How to make
Preheat oven 170C.
Combine A. Press them down with fingers or back of a chopstick into small cuppies paper. Bake 5 mins. Remove and let cool.

Cream cream cheese and gradually add sugar. Cream til smooth. Add vanilla, lemon zest and salt. Beat well. Add eggs one at a time. Ensure each addition is well incorporated. Add sour cream and mix well making sure there's no lumps in the batter and batter is silky smooth.

Pour batter into cuppies lined with biscuit crumbs. Fill to leaving tiny space on top of paper for topping later. Bake 15 mins til tops crack a little and leave to cool. Cheesecake tops will sink slightly when cooled.

Drain (C) keeping both juice and strawberries separate. Place juice in saucepan on medium heat and let it come to boil. Place 3 tbsp of hot juice in a small bowl and sprinkle 1 tsp gelatine. Whisk til completely dissolved. Add mixture back into saucepan and leave til juices slightly thickened. Remove from heat and let cool.

Carefully spoon juice on top of cheesecake cuppies. Place a strawberry on top and place cheesecake cuppies in fridge for an hour or more til topping sets.

Enjoy!