Dainty Darling Cheesecakes

Makes 10-12


For the Base:

200 g tennis biscuits

100 g butter, meltedFilling:

900 g(4 cups) cream cheese

260 g(1¼ cup) Huletts Castor Sugar

3 extra large eggs plus 1 extra egg yolk

45 ml(3 T) cake flour

5 ml(1 t) vanilla essence

250 ml(1 cup) sour cream


For the Topping:

125 ml(½cup) sour cream

15 ml(1 T) lemon juice

15 ml(1 T) Huletts Castor Sugar

  1. Preheat the oven to 180 ºC.
  2. For the base, blend the biscuits until fine and add the melted butter.
  3. Grease 10 - 12 x mini round loose bottom cake tins and press crumbs in a thin layer on the base only.
  4. Bake for 8 - 10 minutes, remove from oven and allow to cool.
  5. Set oven to 200 ºC.
  6. For the filling, using an electric mixer beat the cream cheese until soft, add the sugar and flour, add the eggs one at a time until well incorporated.
  7. Add the vanilla essence and the sour cream and mix until smooth.
  8. Pour the filling mixture on top of the prepared bases.
  9. Bake for 10 minutes, reduce oven temperature to 140 ºC and bake for a further 30 minutes.Switch off the oven and leave cakes in oven to cool.
  10. To make the topping, mix the sour cream, lemon juice and sugar together.
  11. Spread a layer of topping on top and of the cooled cakes and serve.