Ingredients:

  • 1 ½ cups (170 g) Digestive Biscuit Crumbs (or Graham Crackers/Shortbread)
  • ¼ cup (50 g) Granulated Sugar (for base)
  • 4 Tablespoons (55 g) Unsalted Butter, melted
  • 16 ounces (450 g) Full-Fat Cream Cheese, fully softened to room temperature
  • ⅔ cup (135 g) Granulated Sugar (for filling)
  • 2 Large Eggs, room temperature, lightly beaten
  • 1 teaspoon (5 mL) Pure Vanilla Extract
  • 1 teaspoon Fresh Lemon Zest
  • Pinch of Fine Sea Salt
  • 1 pound (450 g) Fresh Strawberries, hulled and finely sliced
  • 2 Tablespoons (30 g) Granulated Sugar (for topping)
  • 1 Tablespoon (15 mL) Fresh Lemon Juice

Instructions:

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with high-sided paper liners. In a medium bowl, combine the biscuit crumbs and sugar. Pour in the melted butter and mix until evenly coated.
  2. Distribute the crumb mixture evenly among the 12 liners. Use the bottom of a small glass to firmly press the crumbs into a compact, flat base. Bake the crusts for 5 minutes. Remove and allow to cool slightly.
  3. Prepare the filling: Using an electric mixer on low speed, beat the softened cream cheese and sugar together until completely smooth and lump-free. Do not over-mix.
  4. Scrape down the bowl. Mix in the vanilla extract, lemon zest, and salt until just combined. Add the lightly beaten eggs slowly, mixing only until they are just incorporated. Stop the mixer immediately.
  5. Pour or spoon the filling evenly over the cooled crusts, filling each liner almost to the top. Bake for 16–18 minutes. The centres should look mostly set but have a slight wobble.
  6. Cool Gradually: Turn the oven off, crack the oven door slightly open, and let the cheesecakes sit inside for 15 minutes. Remove them from the oven, allow them to cool completely at room temperature, then transfer to the refrigerator to chill for a minimum of 3 hours.
  7. Macerate Strawberries: In a small bowl, combine the sliced strawberries, 2 tablespoons granulated sugar, and lemon juice. Gently toss and let sit at room temperature for at least 30 minutes to create a glossy syrup.
  8. Assembly: Gently peel away the paper liners from the chilled cheesecakes. Spoon a generous amount of the macerated strawberries and their resulting syrup over the top of each mini cheesecake just before serving.