One of the desserts that I really like to make is actually one of the easiest. But they are very tasty and make for a great, light finish to any meal.
- 100 gram crushed tiny teddy biscuits
- ground cinnamon
- 50g butter
- 500g room temp cream cheese
- 1/2 cup sugar
- 100g sour cream
- two eggs
- zest of a lemon
- juice of half a lemon
- 1 teaspoon vanilla extract
- 24 blueberries
Pre heat oven to 175C. Fill a muffin pan with muffin cups. Crush the biscuits in a mortar and pestle to a fine powder. Melt the butter and mix with the crushed biscuits to form a paste. Press a thin layer of the paste in the bottom of each muffin cup, sprinkle with a little bit of cinnamon, and then place the tray in the fridge to solidify.
Beat 500g room temp cream cheese, 1/2 cup sugar, and 100g sour cream together. Add two eggs, beat. Add zest of a lemon and half a lemon juice, beat. Add a teaspoon vanilla, beat. Add to the cups, add a berry, bake for 20 mins. Cool in the fridge for an hour.
To serve, add a couple blueberries to each cheesecake. And you can also include some whipped cream. An alternative to the blueberries is to add a raspberry to the center of each cheesecake before baking.