Mini Cheesecakes

1. 1

   Step 1: Heat the oven to 160°C / 325°F (140°C fan), with the oven shelf one-third of the way up from the bottom. Line a standard 12-hole muffin tin with paper liners.

Base

2. 2

   Step 2: Break the biscuits into pieces by hand and process them until they form fine crumbs, about 10 seconds. Add the remaining base ingredients and pulse briefly to combine. The mixture should resemble wet sand.

   

   Tip: If you don’t have a food processor, put the biscuits in a sealed bag and crush them with a rolling pin or a large tin.

3. 3

   Step 3: Divide the crumb mixture among the muffin tin holes. Press it down firmly with a flat, round object to make an even base.

   

   Tip: The structured recipe specifies a 1/3 cup measure for pressing the crumbs; the explanatory text gives a different measure.

4. 4

   Step 4: Bake the bases for 7 minutes. Let them cool for 5 minutes before adding the filling.

Filling

5. 5

   Step 5: Beat the cream cheese with an electric mixer on speed 5 just until smooth, about 10 seconds. Add the flour, vanilla, sour cream, sugar and lemon zest. Beat on speed 5 just until combined, about 10 seconds. Beat in the eggs one at a time, only until incorporated. The mixture should have the consistency of thick pancake batter.

   

   Tip: Keep the ingredients at room temperature and avoid beating longer than needed.

6. 6

   Step 6: Divide the filling among the muffin tin holes, using all of it. Fill to within 3 mm of the rims; the cheesecakes will not rise much. Bake for 20 minutes.

7. 7

   Step 7: Remove the tin from the oven and cool the cheesecakes in it on the counter for 1 hour. Once cool, cover with baking or parchment paper, then loosely cover with cling wrap. Refrigerate for at least 6 hours, preferably overnight, or until the liners peel away cleanly.

Decorate and serve

8. 8

   Step 8: If time allows, take the cheesecakes out of the refrigerator 30 minutes before serving so they lose some of their chill.

9. 9

   Step 9: Put the Chantilly cream ingredients in a bowl and beat on high until the cream is thick enough to pipe or dollop.

   
10. 10

    Step 10: Pipe or spoon the cream onto the cheesecakes. Add berries and mint, then dust with powdered sugar.