I think this is the most appreciated desert I have ever made. It was a huge success among friends and family. Even my husband, who is not that much into cakes, loved it.
This is the recipe if you would like to try it out.
For the crust
1 cup (100 grams) crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4-5 tablespoons (55-65 grams) melted butter
In a small bowl combine the digestive biscuits, sugar, and melted butter. Press a tablespoon of crumbs onto the bottoms of about 12 muffin cups (sometimes I have enough filling for 15 cups) Cover and refrigerate while you make the filling.
For the filling
2 - 8 ounce (450 grams) full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) sour cream, room temperature
With an electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract and sour cream. Remove the crusts from the refrigerator and evenly divide the filling among the 12-15 muffin cups.
Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let it cool and then cover with plastic wrap and refrigerate for several hours or overnight.
When you serve it pour some sour cherry syrup as a finishing touch.
Enjoy!
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