Ingredients:

  • 1 ½ cups (175 g) finely crushed Digestive Biscuits or Graham Crackers
  • 2 Tbsp (25 g) Granulated Sugar (for crust)
  • ¼ cup (55 g) Unsalted Butter, melted
  • 16 oz (450 g) Full-Fat Cream Cheese, softened
  • ½ cup (100 g) Granulated Sugar (for filling)
  • ¼ cup (60 ml) Sour Cream (full fat)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • ½ tsp (2 g) Lemon Zest (optional)
  • 1 Large Egg, lightly beaten
  • 1 cup (150 g) Fresh Strawberries, hulled and thinly sliced
  • 2 Tbsp (30 g) Strawberry Jam or Preserve (for glazing)
  • 1 tsp (5 ml) Water or Lemon Juice (for thinning the glaze)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line a standard 12-cup muffin tin with paper cupcake liners.
  2. Make the Crust Mix: In a medium bowl, combine the crushed biscuits/crackers, 2 Tbsp sugar, and melted butter until the mixture resembles coarse, wet sand.
  3. Form the Base: Scoop 1 generous tablespoon of the crust mixture into the base of each liner. Use the bottom of a shot glass or a small measuring cup to firmly press the crust down and level it.
  4. Par-Bake: Bake the crusts for 5 minutes. Remove and let cool slightly while preparing the filling.
  5. Cream the Cheese: Using a mixer on medium-low speed, beat the softened room-temperature cream cheese until perfectly smooth and lump-free (about 2 minutes). Stop frequently to scrape down the sides.
  6. Add Sweeteners: Gradually add the ½ cup sugar, vanilla, sour cream, and lemon zest (if using). Beat only until just combined.
  7. Incorporate the Egg: Gently whisk the lightly beaten room-temperature egg into the mixture just until streaks of yellow disappear. Do not overmix, as this incorporates too much air which causes cracking.
  8. Fill the Tins: Spoon or pour the filling evenly over the cooled crusts, filling each liner about ¾ full.
  9. Bake: Place the muffin tin in the preheated oven. Bake for 18–20 minutes. The edges should look set, but the centres should still have a slight jiggle.
  10. Cool Slowly: Turn off the oven, prop the oven door open slightly, and allow the cheesecakes to cool slowly inside the residual heat for 10 minutes.
  11. Final Cool Down: Remove the tin from the oven and let the cheesecakes cool completely on a wire rack at room temperature (about 1 hour).
  12. Chill: Transfer the cooled cheesecakes to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, to allow them to fully set.
  13. Prepare Glaze: In a small saucepan, gently warm the strawberry jam/preserve with 1 tsp of water or lemon juice until liquid and smooth. Pass through a fine sieve if desired.
  14. Top: Just before serving, remove the cheesecakes from their liners. Arrange the sliced fresh strawberries decoratively over the top of each cheesecake.
  15. Glaze: Brush the warmed strawberry glaze lightly over the fruit for shine and to prevent the strawberries from drying out. Serve immediately.