Mini Cheesecake Cups recipe!!

Jordan’s Jam Cheesecake Cups

INGREDIENTS:

1- 250ml jar Jordan’s Jam Rhubarb Jam
1 cup graham crumbs
¼ cup Butter, melted
¼ tsp cinnamon

Filling
1½ cups (375g) firm creamcheese, room temperature
½ cup sugar
1/3 cup sour cream
1 egg, whisked
1 tbsp lemon or lime juice
 
INSTRUCTIONS:

  • Pre-heat oven to 350F/160C with rack positioned in the centre.
  • Line a muffin pan with 12 large paper liners.
  • Mix graham crumbs in a bowl with the melted butter and cinnamon.
  • Press a tablespoon of graham mixture onto bottom of each cup.
  • In a large bowl beat the cream cheese and sugar, add the sour cream, egg and lemon juice and blend until smooth.
  • Fill cups with the cream cheese mixture, dollop with a tablespoon of jam and swirl with a skewer or knife.
  • Bake in a pre-heated oven for 45-55 minutes.

Big thanks to Tracey Kusiewicz at foodiephotography.com

 

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