These are a fun twist on a classic cheesecake... but not as big. This is a bit like cupcakes but with cheesecake. I got this recipe from ' They draw and they cook '. Happy Baking! :-D
Ingredients:
200g of cream cheese
100g granulated sugar
2 eggs- room temp
1/2 tub Elm Lee double cream
1 1/2 heaped tablespoons of flour
50g unsalted butter- softened
8 crackers
25g coco powder
1/4 pint sour cream
1/4 cup of sugar
Method:
1. Pre-heat the oven to 180C. Then crush the crackers finely.
2. Mix the cream cheese and sugar together and add the eggs one by one. Then slowly pour in the double cream and mix well. Add the flour.
3. Place cupcake liners in a cupcake tray.
4. In a separate bowl mix the crackers and the butter and fill each liner with a thin layer of the mixture. (about 2tsp of the mix for each cheesecake cup.) press down to make the layer firm.
5. Pour cream cheese mixture into each cup about 2/3 of the way. Bake for 15 minutes.
6. In the mean time mix the sour cream and sugar together and then set aside. Take the cheese cake cups and chill until completely cool.
7. Poor the sour cream topping on and bake for 5 more minutes. Then cool and chill in the fridge for 3-4 hours.
Enjoy ! Beth x
