Summery Cheesecake Cupcakes

After spending the majority of the past 2 weeks making cake, when the boyfriend's annual summer barbeque came around this weekend I thought i'd veer away from spongey delights and went for these summery mini raspberry cheesecakes that I found on the BBC food website instead! They're super easy & really yummy, perfect desert for the gorgeous weather we've been having recently.

To make you will need :

For the base:

200g Hobnobs

(or other crumbly yummy biscuit of your choice)

40g melted butter

For the filling:

300g cream cheese

3tbsp soured cream

1 tsp vanilla extract

90g caster sugar

1 tbsp plain flour

100g raspberries

1 egg yolk

1 egg

Method : 

Preheat the oven to gas mark 4/180C

Line a muffin tin with 8 muffin cases

Blend the cookies in a food processor until completely crumbled & mix in the melted butter

Press the mixture into the bottom of the prepared muffin cases

Beat the cream cheese in a bowl until smooth using a wooden spoon or electric whisk

Beat in the sour cream, vanilla extract, caster sugar, plain flour, egg & egg yolk and continue mixing until the mixture is light & fluffy

Place a few raspberries in the bottom of each muffin case & spoon the cream cheese mixture over the top to fill the cases

Bake in the oven for 20-25 minutes until the mixture is firm but still slightly wobbly

Remove from oven & leave to cool in the muffin tin for 20-30 minutes

Remove from tin & chill in the fridge until firm (2-3 hours or overnight)

Serve with whipped cream & fresh raspberries

This was my first attempt at cheesecake & will deff use this recipe as the base for further cheesecake experiements!... I'm thinking lemon next time!