Ingredients:

  • 5 oz (140 g) Digestive Biscuits or Graham Crackers
  • 1 Tbsp (15 g) Granulated Sugar (for crust)
  • 3 Tbsp (45 g) Unsalted Butter (melted)
  • 1 cup (150 g) Fresh or Frozen Strawberries (diced small, for compote)
  • 2 Tbsp (30 g) Granulated Sugar (for compote)
  • 1 tsp (5 ml) Lemon Juice (freshly squeezed, for compote)
  • 1 Tbsp (15 ml) Water
  • 16 oz (450 g) Full-Fat Cream Cheese (softened)
  • 1/2 cup (100 g) Granulated Sugar (for filling)
  • 2 Large Eggs
  • 1/4 cup (60 ml) Sour Cream or Crème Fraîche
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 Tbsp (8 g) All-Purpose Flour (plain flour)
  • 1/2 tsp (2 g) Lemon Zest (finely grated)
  • Fresh Strawberries (sliced, for optional garnish)
  • Whipped Cream or Stabilised Whipped Cream (for optional garnish)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line a standard 12-cup muffin tin with paper liners.
  2. Make the Strawberry Compote: Combine diced strawberries, 2 Tbsp sugar, lemon juice, and water in a small saucepan. Simmer gently over medium-low heat for 8–10 minutes, stirring occasionally, until the berries have broken down and the sauce is slightly thickened. Remove from heat and allow to cool completely.
  3. Make the Crust: Process the digestive biscuits or Graham crackers until fine crumbs form. Add 1 Tbsp sugar and the melted butter. Pulse until the mixture resembles wet sand.
  4. Assemble the Base: Scoop 1.5 tablespoons of the crumb mixture into the base of each lined cup. Press firmly using the base of a small glass to create a solid, compact layer.
  5. Pre-Bake: Bake the crusts for 5 minutes. Remove and let cool slightly while making the filling.
  6. Mix Cream Cheese: Using an electric mixer on low speed, beat the softened cream cheese until perfectly smooth, scraping down the bowl frequently. Avoid overmixing.
  7. Add Wet Ingredients: Add the sugar (1/2 cup), sour cream/crème fraîche, vanilla extract, and lemon zest. Mix on low speed until just combined.
  8. Incorporate Eggs: Add the flour, followed by the eggs, one at a time. Mix on the lowest setting, stopping as soon as the yolk is fully incorporated to prevent excess air from entering the batter.
  9. Fill the Cups: Pour or scoop the cheesecake batter evenly over the crusts, filling the liners about 3/4 full.
  10. Add the Swirl: Place 1 teaspoon of the chilled strawberry compote onto the centre of each cupcake. Use a skewer or toothpick to gently swirl the compote into the batter.
  11. Bake: Bake for 22–25 minutes. The edges should look set, but the very centre should still have a slight 'jiggle'.
  12. Slow Cooling: Turn the oven off and crack the oven door slightly (using a wooden spoon). Leave the cupcakes inside for 15 minutes.
  13. Final Chill: Remove from the oven, allow to cool completely on a wire rack, then transfer the entire muffin tin to the refrigerator. Chill for a minimum of 2 hours, or ideally 4 hours, until fully set.
  14. Garnish: Serve chilled, topped with a dollop of fresh whipped cream and a slice of fresh strawberry, if desired.