Mini Baked Vanilla Cheesecakes

#Cheesecake #Baked #Scrummy How to make Mini Baked Vanilla Cheesecakes - full baking tutorial. TIMINGS: Prep Time: 20 mins. Cook Time: 15 mins. SERVINGS: Makes up to 12 mini cheesecakes. STORAGE: Serve fresh from the fridge. Store in the fridge for up to 72 hours. INGREDIENTS: Biscuit Base:. 5oz digestive biscuits (150g). 2.5oz melted butter (60g). Cheese Filling: 10oz cream cheese (300g). 3oz sugar (100g). 2 medium-sized eggs. 1 tsp vanilla extract. 1 tbsp lemon juice. 1.5 tbsp plain flour (15g). 6oz full-fat sour cream (180g). Toppings: Strawberry jam/jelly. Strawberries. Blueberries. Blackberries. METHOD: Part 1 - The Biscuit Base. 1. Blend the Digestive Biscuits until they are fine crumbs. 2. Pour into a bowl and add the melted butter. Mix well together. 3. Put 12 muffin/cupcake liners in a cake tray. 4. Using a spoon, press the mixture down until smooth and even. Part 2 - The Cheese Filling. 1. Using a low speed on your mixer, mix the cream cheese until it becomes creamy in texture. 2. Making sure not to over mix slowly add the sugar. 3. Add the 1st egg and gently mix. 4. Add the 2nd egg and gently mix. 4. Add the vanilla extract, lemon juice, and flour. Mix slowly and gently until fully combined. 5. Finally add the sour cream and mix together. 6. Using a 1.5floz (50ml) ice cream scoop, divide the cheesecake filling evenly into the 12 cupcake cases. 7. Gently shake the pan to make the mixture even out. Part 3 - Baking. 1. Preheat the oven to 320ºF (160ºC). 2. Place the cheesecakes in the centre of the oven and cook for 15 minutes. 3. Check every 5 minutes to ensure they cook evenly. 4. Remove from the oven and allow to cool. 5. Place in the fridge overnight. Part 4 - Toppings. 1. Dress with some Strawberry Jam/Jelly. 2. Add berries of your choosing e.g. strawberry, blueberry etc. 3. Serve from the fridge. 4. Mmm Scrummy!!!