Cheesecake Cupcakes
These individual cheesecake cupcakes feature a sticky digestive biscuit base and a smooth, lemony cream cheese filling. They are baked until set, then cooled and topped with a warm compote of diced pear and shredded ginger simmered in golden syrup. This recipe yields 12 servings and takes about 1 hour and 15 minutes to prepare and cook.
Ingredients
- For the base
- 8 digestive biscuits
- 25g unsalted butter, melted
- 25g Lyle’s Golden Syrup®
- For the filling
- 250g sour cream
- 350g cream cheese
- 1 large egg, at room temperature
- 10g plain flour
- 1 lemon, zest and juice
- 50g Lyle’s Golden Syrup®
- For the topping
- 5cm piece root ginger, peeled and cut into fine shreds
- 2 large pears, quartered, cored, peeled and cut in 5mm dice
- 50g Lyle’s Golden Syrup®
Method
- Melt 25g unsalted butter in a small pan.
- Crush 8 digestive biscuits to a fine consistency in a plastic bag, then tip into a bowl. Mix in the melted butter and 25g Lyle’s Golden Syrup® until sticky.
- Divide this mixture between 12 cake cases and press it down firmly with the back of a spoon.
- Preheat your oven to 180°C/Fan 160°C, 350°F, Gas Mark 4.
- In a mixing bowl, combine 250g sour cream, 350g cream cheese, 1 large egg, 10g plain flour, the zest and half the juice of 1 lemon, and 50g Lyle’s Golden Syrup®. Use a hand blender to mix until smooth.
- Spoon the filling into the cake cases up to the brim. Bake on the middle oven shelf for 15-20 minutes until set but still pale.
- Remove from the oven, let cool in the tins for about 30 minutes, then transfer to a wire rack to cool completely.
- In a small pan, combine the remaining lemon juice, a 5cm piece of shredded ginger, 2 diced pears, and 50g Lyle’s Golden Syrup®. Simmer for 4-5 minutes until the pear is just tender.
- Use a slotted spoon to lift the pear and ginger into a bowl. Boil the syrup for 5-8 minutes until reduced to 1 tablespoon, then drizzle it over the pears and leave to cool.
- Spoon the cooled pear mixture over the tops of the cheesecakes before serving.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryBiscuit
Cuisineamerican
AuthorFood Network UK
