Recipe adapted from Chef Savy with some minor changes.
1 cup - LOTUS caramelised biscuit crumbs
4 tbsp - unsalted butter, melted
16 oz - cream cheese, softened
½ cup - sour cream
¼ cup - caster sugar
2 nos - eggs
1 tsp - vanilla extract
Wildberries sauce for topping
1 cup - frozen wildberries ( which I bought from Phoon Huat)
½ tsp - lemon juice
1 tbsp - caster sugar
Mini Cheesecake Cupcakes
~ Preheat oven to 160C.
~ Line a muffin pan with paper liners.
~ Crush the biscuit, add in melted butter to combine well.
~ Divide crust evenly into the bottom of the lined muffin tin.
~ Bake for 5-6 minutes or until golden brown.
~ Take out of the oven and cool completely.
~ Meanwhile assemble the cheesecake filling. Beat cream cheese till soft.
~ Add in sour cream, sugar, eggs and vanilla. Mix until combined.
~ Pour cheesecake mixture into cooled muffin tin. Fill about 80% full.
~ Place in the oven and bake for 15 minutes or until the cheesecakes are set.
~ Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold.
~ Add frozen wildberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes.
~ Take off heat and allow to cool.
~ Place in a food processor and pulse until creamy and thick.
~ Place back in the fridge and serve cold.
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