Easy Tasty Mini Cheesecake
Edible Incredible mini cheesecake. It's super easy to make & delicious to eat. ð Ingredients The Base Digestive biscuits (150 gr) 1/4 cup butter (80 gr), melted & cooled The Cheese Filling Cream cheese, full fat (400 gr), room temperature 3/4 cup sugar (175 gr) 2 eggs , room temperature 1 tbsp vanilla extract 1 tbsp lemon juice 2 tbsp all purpose flour (20 gr) Sour curd/sour cream, full fat (200 gr), room temperature Instructions The Base Using a food processor, blend digestive biscuits into fine mixture. Pour into a bowl and add melted butter. Mix well. Divide evenly into 6 jumbo muffin liners in a muffin pan. Using a spoon, press the mixture tightly and evenly. Set in fridge. The Cheese Filling Using a low speed in your mixer, mix cream cheese until just creamy. While mixing, gradually add in sugar. Then add in eggs 1 by 1, mixing just until well combined. Then add in vanilla extract, lemon juice, flour and mix again just until combined. Finally add in sour cream and mix everything together. Using an ice cream scoop, divide the cheesecake filling evenly into prepared muffin pan. Gently shake the pan to make the top surface flat. Bake in a preheated oven at 320šF (160šC) for 15 minutes or when you gently shake the pan, the cheesecake wiggle a bit and the center look not as set. Remove from the oven and leave to cool to room temperature in the pan. Place the pan in the fridge overnight. Note Do not over mix to avoid cheesecake from cracking while baking. They taste amazingly delicious after an overnight chilling in the fridge. How To Serve: Serve as they are or with some strawberry glaze and your favourite berries. Link to the inspired video:    âĒ Easy Mini Cheesecakes Recipe  #cookingchannel,#cookingathome,#cooking,#youtube,#cream,#cheese,#creamcheese,#yummy,#foodie,#foodnetwork,#nonperfecto,#perfecto,#cheesecake,#elmundoeats,#easycheesecake,#minicheesecake,#baking,#dessert,#bake,#sweet,#cake
