For when you really, really want cheesecake, but really, really can’t justify making, and consequently eating, a full size cake – cheesecupcakes!
To make 6 cheesecupcakes, you need:
a muffin pan
6 muffin cups (For fellow Finns: the big American-style ones, not the regular ones.)
6 LU Digestive Rye biscuits (The rye variety are smaller than your regular Digestives and fit the bottom of the American muffin cup almost perfectly. No reason why you couldn’t use another type of digestive biscuit/graham cracker – I just didn’t want to try and cut a crumbly biscuit down to the right size.)
200 g Philadelphia cream cheese, at room temperature
100 ml caster sugar
0,5 ts vanilla
2 ts lemon juice
2 eggs (the two smallest eggs in your carton), at room temperature
Preheat oven to 180 C.
Place six muffin cups into the muffin pan; place the biscuits on the bottom of the cups.
Mix together cream cheese, sugar, vanilla and lemon juice until light and well blended. Add the eggs one at a time, mixing well after each addition.
Divide the batter between the muffin cups.
Bake for 18-20 minutes, or until the tops are just beginning to crack.
Allow to cool in the pan for 10 minutes before transferring onto a wire rack to cool completely.
Refrigerate for at least 1 hour before serving with berries and whipped cream.
Try to find it in your heart to share at least one with another cheesecake yearning soul.