New York Cheesecake Cups

Ingredients for 1 servings:

• 75 g wholemeal biscuits, crumbled
• 25 g ground oat flakes
• 50 g butter, melted
• 25 g white sugar
• 1 lemon(s), squeezed
• 3 eggs
• 150 g sugar
• 400 g cream cheese
• 100 g sour cream
• 150 ml whipped cream
• 1 tsp vanilla extract
• 1 tbsp, heaped flour
• 1 packet of Bourbon vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 9 hours

Makes 15: Combine the crushed whole-grain biscuits, ground oats, sugar, and melted butter in a bowl. All of the crumbs should be evenly mixed with the butter. The crumb mixture should form a compact dough when pressed, rather than crumbling. Place 1 tablespoon of the crumb mixture into a muffin paper case and press down lightly. For extra stability, place the cases in a muffin tin—this also makes it easier to fill with the cream cheese mixture later. Chill the finished cases for about 20-30 minutes to prevent the crust from crumbling when filling. In a mixing bowl, combine all of the cream cheese ingredients with a whisk or hand mixer. Be careful not to incorporate too much air. Carefully pour the cream cheese mixture onto the cooled biscuit base, leaving about 3-5 mm of space around the edges. Preheat the oven to 220°C (top and bottom heat). Bake the filled cups on the middle rack for about 15 minutes, then reduce the oven temperature to 130°C and bake for another hour. After baking, turn off the oven but keep the oven door closed for another 2 hours to allow the cups to cool slowly. Finally, refrigerate everything for at least 5-8 hours.