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.
- Time: 75 min
- Servings: 12
Source: Love2Feed
Ingredients
- For the base
- digestive biscuits
- unsalted butter, melted
- Lyle’s Golden Syrup®
- For the filling
- sour cream
- cream cheese
- large egg, at room temperature
- plain flour
- lemon, zest and juice
- For the topping
- cm piece root ginger, peeled and cut into fine shreds
- large pears, quartered, cored, peeled and cut in 5mm dice