Mini Baked Cheesecake Cupcakes

Ever since last weekend when I made the New York Style Cheesecake I have been meaning to make smaller ones as having a big cheesecake is - a) tempting and b) so so so much. LOL. I had a go today (as well as making two lots of Whoopie Pies but more on that tomorrow) by halving the recipe for the big cheesecake. Unfortunately the recipe for the big one called for 5eggs and of course you can't half an egg so I used 2 eggs. Maybe next time I will do with 3 eggs. I also used the 30% less fat cream cheese as it is softer and a lot easier to mix with my hand mixer.

Batter all ready to go.

In the oven for 20mins

I use a small ice cream scoop.

All baked. Unfortunately they tend to collapse as soon as you take out of oven.

The finished product was good but will definately do them a bit bigger next time as you could easily eat 5-10 of them that are really small. I didn't do the base with the Digestive biscuits this time but will do next time for sure.

Mini Baked Cheesecake Cupcakes

Ingredients:

500 g reduced fat cream cheese

1/2 cup castor sugar

1 1/2 tablespoons of plain flour

2 eggs

40ml Heavy whipping cream

1/2 tablespoons lemon zest

1/2 teaspoon vanilla essence

Method:

Mix cream cheese, sugar and flour with an electric beater on medium speed for about 1-2mins until nice and smooth. Scrape the sides of the bowl and add eggs - one at a time. Scrape sides again and add whipping cream, zest and essence.

Place in cupcake patties in a muffin tray and put in an oven heated to 190 degrees celcius for 15-20 mins. Let stand until cooled and place in the fridge overnight. These are best served cool.