Today I am baking cheesecake.

You can make it with a springform pan,

or a cupcake pan.

And this is my choice

because it's the fastest way.

I want my cheesecake today, not tomorrow.

For this recipe, you will need:

3 oz Digestive biscuits, crushed into fine crumbs (85g)

2 tablespoons melted butter (30g)

9 oz cream cheese, softened (255g)

2/3 cup granulated sugar (133g)

½ teaspoon cornstarch

½ teaspoon pure vanilla extract

1 tablespoon freshly squeezed lemon juice

and 2 eggs

First, in a bowl, add biscuit crumbs and melted butter.

And stir until combined.

Then divide the mixture between cupcake molds lined with cupcake liners.

Today I used silicon molds.

And press down firmly to make crust.

In another mixing bowl,

add in softened cream cheese

and with a spatula spread the cheese firmly pressing in the bowl.

This way there will be no lumps.

To soften cream cheese I microwaved it for 15 seconds.

And beat until just smooth.

Add sugar,

cornstarch,

vanilla extract,

and lemon juice.

With lemon juice cheesecake tastes better.

And stir a little

and beat until creamy.

Beat in the eggs one at a time until smooth.

Divide the batter between the molds.

Fill only 2/3 of the mold.

It’s very liquidy.

Tap the pan on the working surface to make the top even.

Bake in the oven preheated to 355 degrees F (180C) for about 20 minutes

or until risen.

Out of oven, transfer to a wire rack

and let completely cool in the pan.

And refrigerate for at least 2 hours before serving.

Voila,

On top it’s sunken a little, that’s normal.

I will serve my mini cheesecakes with whipped cream and fruit jam.

Quick and easy baked cheesecake.

I love my fluffy mini cheesecake cupcakes.

Bon appetit.

Today it was baked cheesecake and tomorrow it's Alfredo pasta.

Get my weekly schedule at Facebook or Instagram.

I am Eugenie. And it was Eugenie Kitchen.

Thank you for watching.

Bye for now.