Fresh Cheesecakes Recipe

Ingredients (makes 12):

150g digestive biscuits
50g unsalted butter, melted
300g cream cheese
100g caster sugar
1 tsp vanilla extract
2 large eggs
100ml sour cream
12 fresh strawberries, sliced

Method:

Preheat oven to 180°C, gas mark 4.
Crumble the digestive biscuits in a food processor or by putting them into a plastic bag and crushing them with a rolling pin.
Mix the butter and biscuit crumbs together and press the mixture into the base of a 12-hole muffin tin. Chill in the fridge for 10 minutes.
In a large bowl, beat together the cream cheese, caster sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream.
Pour the cheesecake mixture over the biscuit bases in the muffin tin and smooth the surface with a spatula.
Bake for 20-25 minutes, until set but with a slight wobble in the middle. Remove from the oven and allow to cool for 10 minutes.
Run a knife around the edge of each cheesecake to loosen it and then remove them from the tin. Chill in the fridge for a minimum of 2 hours or overnight.
Top each cheesecake with sliced strawberries just before serving.

Verdict:

These fresh cheesecakes are a perfect dessert for any occasion. The creamy texture of the cheesecake mixed with the crunchy biscuit base, and the sweet strawberries, make a delicious and refreshing dessert.