Ingredients:

  • 5 oz (140 g) Digestive Biscuits (or Graham Crackers), finely crushed
  • 3 Tbsp (45 g) Caster Sugar (Superfine) for the base
  • 4 Tbsp (60 g) Unsalted Butter, melted
  • 12 oz (340 g) Full-Fat Cream Cheese, softened
  • 1/2 cup (100 g) Caster Sugar (Superfine) for the filling
  • 1 Large Egg (50 g), room temperature
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 Tbsp (~5 g) Fresh Lemon Zest, finely zested
  • 2 Tbsp (30 g) Sour Cream or Greek Yogurt (full fat)
  • 1/4 tsp (1 g) Pinch of Fine Sea Salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Line the 12-cup muffin tin with paper liners. Ensure all cold filling ingredients (cream cheese, egg, sour cream) are at room temperature.
  2. Prepare the base: Finely crush the digestive biscuits/crackers. Combine the crumbs, 3 Tbsp sugar, and the melted butter. Mix until the mixture resembles wet sand.
  3. Press the base: Distribute the crumb mixture evenly among the 12 liners (about 1 rounded tablespoon each). Press the mixture firmly into the bottom of each cup.
  4. Pre-Bake: Bake the crusts for 5 minutes. Remove from the oven and allow to cool slightly while preparing the filling. Keep the oven temperature set.
  5. Cream the cheese: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until completely smooth and lump-free (about 2 minutes), scraping down the bowl frequently.
  6. Add sweeteners and flavour: Gradually add the ½ cup caster sugar and salt. Beat until just combined. Mix in the sour cream, vanilla extract, and lemon zest.
  7. Incorporate the egg: Reduce the mixer speed to low. Quickly incorporate the whisked egg into the mixture. Stop immediately once the egg streak disappears (do not overmix, or the cheesecakes will crack).
  8. Fill the cups: Distribute the filling evenly over the cooled crusts, filling each paper liner almost to the top.
  9. Bake: Bake for 20–22 minutes. The edges should be set, but the centres should still have a slight wobble.
  10. Cool gradually: Turn the oven off and prop the oven door open slightly. Leave the cheesecakes inside for 15 minutes to cool slowly and prevent shrinkage.
  11. Final Cooling and Chill: Remove the tin and let the cheesecakes cool completely on a wire rack to room temperature (about 1 hour). Transfer to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until fully set.
  12. Garnish and Serve: Once chilled, gently peel off the paper liners or serve directly in the cups. Top with fresh berries or lemon curd just before serving.