Mini Fruit-topped Cheesecakes

Recipe Submitted By: bakingmad

Mini fruit topped cheesecakes ideal for little puddings, or perfect as a little treat to serve with afternoon tea.

Mini Fruit-topped Cheesecakes Ingredients

125 grams	Digestive biscuits for the base
1 tbsp	Light Muscovado Sugar (Billington's) for the base
50 grams	Butter unsalted, for the base
400 grams	Cream cheese for the filling
110 grams	sour cream for the filling
1	Happy Eggs beaten, for the filling
150 grams	Billington's Golden Icing Sugar for the filling
1	Lemon grated rind

150 grams	Raspberries
1	mango peeled, stoned and diced, for the topping
50 grams	Golden Icing Sugar (Billington's)

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Preheat the oven to 180˚C/400˚F/Gas mark 5. Line a muffin tin with 12 paper cases.
Crush the digestive biscuits in a food processor. Stir in the light muscovado sugar.
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.
Place the cream cheese, sour cream, egg, sieved icing sugar and lemon rind in a large bowl and whisk well until smooth.
Spoon the mixture into the paper cases. Top the muffins with either raspberries or some diced mango (using half of the ingredients). Bake for 20 minutes.
Leave to cool in the muffin tin then remove to the fridge.
Whizz the remaining raspberries in a blender with half the icing sugar. Repeat with the remaining mango and remaining sugar.
When ready to serve, pour the mango or raspberry coulis over the corresponding cheesecakes.