Baked New York Cheesecakes

cook 30 mins
  • 75 g (3 oz) digestive biscuits, crushed
  • 25 g (1 oz) unsalted butter, melted
  • 200 g (7 oz) light cream cheese
  • 50 g (2 oz) caster sugar
  • 50 g (2 oz) soured cream
  • finely grated rind of 1/2 lemon
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornflour
  • 2 eggs
  • raspberries, to serve
  • icing sugar, for dusting
  • Line a 6-hole muffin tin with paper cases. Stir the crushed biscuits into the melted butter and press into the bases of the cases. Chill while you make the filling.
  • Place the cream cheese, sugar, soured cream, lemon rind, vanilla extract, cornflour and eggs in a bowl and beat together.
  • Spoon the mixture over the biscuit bases and place in a preheated oven, 160ºC (325ºF), Gas Mark 3, for 20 minutes. Leave to cool in the tin for 5 minutes.
  • Remove the cheesecakes from the cases and place on a serving plate. Serve warm decorated with raspberries and a dusting of icing sugar.
Like This? Try These
More on Food