Method
Step 1:
Preheat the oven to 180˚C (fan 160°C, gas mark 4). Line a muffin tin with 12 muffin cases.
Step 2:
Crush the digestive biscuits in a food processor. Stir in the light muscovado sugar.
Step 3:
Melt the butter and stir in the biscuit mixture then spoon 1 tbsp of the mixture into each paper case, press it down a little with a teaspoon.
Step 4:
Place the cream cheese, sour cream, beaten egg, sieved icing sugar and lemon rind in a large bowl and whisk well until smooth.
Step 5:
Spoon the mixture into the paper cases on top of the biscuit base. Top the muffins with either raspberries or some diced mango (using half of the raspberries and mango). Bake for 20 minutes.
Step 6:
Leave to cool in the muffin tin then remove to the fridge.
Step 7:
Whizz the remaining raspberries in a blender with half the icing sugar. Repeat with the remaining mango and remaining icing sugar.
Step 8:
When ready to serve, pour the mango or raspberry coulis over the corresponding cheesecakes.
Ingredients
For the bases
- 125g Digestive biscuits
- 50g Butter (unsalted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
For the filling
- 400g Cream cheese
- 110g Sour cream
- 1 Egg(s) (free range) (beaten)
- 150g Unrefined golden icing sugar
- 1 Lemon (rind only, grated)
For the topping
- 150g Raspberries
- 1 Mango (peeled, stoned, and diced)
- 50g Unrefined golden icing sugar
Recipe Reviews
Made this with two children aged 4 and 7. Easy to set up from 'bashing' the biscuits to whipping together the filling. Made half strawberry and half tinned mango (diced by me) for Mother's Day and they were a great success and absolutely delicious.
Love this recipes quick and easy, everybody likes them no matter what fruit I use on them.
Ingredients
For the bases
- 125g Digestive biscuits
- 50g Butter (unsalted)
- 1 tbsp Billington's Unrefined Light Muscovado Sugar
For the filling
- 400g Cream cheese
- 110g Sour cream
- 1 Egg(s) (free range) (beaten)
- 150g Unrefined golden icing sugar
- 1 Lemon (rind only, grated)
For the topping
- 150g Raspberries
- 1 Mango (peeled, stoned, and diced)
- 50g Unrefined golden icing sugar