Mini Cheesecake Bites Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li> <li class="ingredients-single-item">80g unsalted butter, melted</li> <li class="ingredients-single-item">500g cream cheese, at room temperature</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">120ml sour cream, at room temperature</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">200g fresh berries (strawberries, blueberries, or raspberries), for topping</li> <li class="ingredients-single-item">2 tbsp icing sugar, for dusting</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">24-cup mini muffin tin</li> <li class="equipment-single-item">Cupcake liners</li> <li class="equipment-single-item">Food processor or resealable bag and rolling pin</li> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Measuring spoons and cups</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (fan)/180°C/gas mark 4. Line a 24-cup mini muffin tin with paper liners and set aside. Room temperature ingredients are crucial for a smooth cheesecake, so remove cream cheese, eggs, and sour cream from the refrigerator about 1 hour before starting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place digestive biscuits in a food processor and pulse until finely crushed. Alternatively, place biscuits in a resealable bag and crush with a rolling pin. The finer your crumbs, the more cohesive your crust will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Transfer the crumbs to a medium bowl and pour in the melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand. This moisture ensures your crust will hold together when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Divide the crust mixture evenly among the lined muffin cups (about 1 tablespoon per cup). Use the back of a measuring spoon to press firmly into the bottom of each cup, creating a compact base. Bake the crusts for 5 minutes to set them, then remove from oven and allow to cool while preparing the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large bowl, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl frequently. Proper cream cheese beating eliminates those unwanted lumps in your final cheesecake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the sugar and beat for another 1-2 minutes until well incorporated and slightly fluffy. The sugar crystals help aerate the cream cheese, contributing to a lighter texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add eggs one at a time, beating on low speed just until each is incorporated. Over-beating after adding eggs can incorporate too much air, leading to cracks, so mix just until combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the vanilla extract, sour cream, flour, and salt. Beat on low speed until just combined. The flour helps stabilize the cheesecake, while sour cream adds richness and a subtle tang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Carefully spoon or pipe the filling into each muffin cup, filling them almost to the top (about 1.5 tablespoons per cup). The filling will rise slightly during baking and then settle as it cools. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 15-18 minutes, or until the edges appear set but the centers still have a slight jiggle when gently shaken. This slight wobble ensures your cheesecakes will have that perfect creamy texture. Avoid opening the oven during baking as temperature fluctuations can cause cracking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Turn off the oven, open the door slightly, and allow the cheesecakes to cool in the oven for 10 minutes. This gradual cooling prevents the drastic temperature change that can cause cheesecakes to crack and shrink dramatically. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours (preferably overnight) to fully set. Patience here is rewarded with perfectly textured cheesecake! </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Once chilled and set, carefully remove from the liners. Top with fresh berries and dust with icing sugar just before serving. For a beautiful finish, you can also warm some apricot jam and brush over the berries for a glossy finish. </li> </ol>