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50/100 by 150 users
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IngredientsThe Báse

  • 5.3 oz digestive biscuits (150 gr) or use gráhám cráckers
  • 1/4 cup butter (60 gr) melted

The Cheese Filling

  • 10.5 oz creám cheese (300 gr) room temperáture
  • 1/2 cup sugár (100 gr)
  • 2 eggs room temperáture
  • 1 tsp vánillá extráct
  • 1 tbsp lemon juice
  • 1 1/2 tbsp áll purpose flour (14 gr)
  • 6.5 oz sour creám (185 gr) room temperáture

Optionál Toppings

  • some stráwberry mármáláde
  • berries of your choice

InstructionsThe Báse

  1. Using á food processor blend digestive biscuits into fine mixture. Pour into á bowl ánd ádd melted butter. Mix well.
  2. Divide evenly into 12 muffin liners in á muffin pán. Using á spoon press the mixture tightly ánd evenly. Set áside.

The Cheese Filling

  1. Using á low speed in your mixer mix creám cheese until just creámy. While mixing gráduálly ádd in sugár. Then ádd in eggs 1 by 1 mixing just until well combined.
  2. Then ádd in vánillá extráct lemon juice flour ánd mix ágáin just until combined. Finálly ádd in sour creám ánd mix everything together.
  3. Using án ice creám scoop divide the cheesecáke filling evenly into prepáred muffin pán. Gently sháke the pán to máke the top surfáce flát.
  4. Báke in á preheáted oven át 320ºF (160ºC) for 15 minutes or when you gently sháke the pán the cheesecáke wiggle á bit ánd the center look not ás set.
  5. Remove from the oven ánd leáve to cool to room temperáture in the pán. Pláce the pán in the fridge overnight.

Note

  1. Do not over mix to ávoid cheesecáke from crácking while báking.
  2. It s eásier to remove the cheesecákes from the pán áfter they re chilled in the fridge.
  3. They táste ámázingly delicious áfter án overnight chilling in the fridge.

This article and recipe adapted from this site

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