Description
Creamy cheesecake snug on a buttery graham crust meets bright rhubarb compote, each mini cup offering a melt-in-your-mouth contrast of silky filling and sweet-tart fruit swirl.
Ingredients
- 180 g graham cracker crumbs
- 60 g granulated sugar
- 90 g unsalted butter melted
- 225 g cream cheese softened
- 50 g granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp sour cream
- 200 g rhubarb chopped
- 50 g granulated sugar
- 2 tbsp water
Instructions
- Preheat the oven to 160°C (320°F) and line a 12-cup muffin tin with paper liners.
- In a bowl combine graham cracker crumbs, 60 g sugar and melted butter until evenly moistened. Press about a tablespoon of the mixture into the bottom of each liner.
- In a separate bowl beat the cream cheese with 50 g sugar until smooth. Add vanilla extract, egg and sour cream, mixing until just combined.
- Spoon the cheesecake batter over the crust, filling each cup about two thirds full.
- In a small saucepan combine rhubarb, 50 g sugar and water. Cook over medium heat until the rhubarb breaks down and the mixture thickens, about 5 minutes. Let cool slightly.
- Drop a teaspoon of rhubarb compote onto each cheesecake and use a toothpick to swirl it into the batter.
- Bake for 18–20 minutes or until the centers are just set. Turn off the oven and leave the cheesecakes inside with the door ajar for 10 minutes.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For a gluten-free option use gluten-free digestive biscuits instead of graham crackers.
- Adjust rhubarb sugar to taste if you prefer a tarter or sweeter filling.
- These cheesecakes keep well in the refrigerator for up to 3 days.
- Serve chilled and garnish with fresh mint leaves or a dusting of powdered sugar.