Mini cheese cake by Josephine Ng

85g digestive biscuits ( around 6-7 pieces)
60g melted butter
Crushed biscuits into crumbs mixed with melted butter, stir until combined
Divide the mixture between cupcake molds linked with lined.
Press down firmly to make crust , put in the freeze for 2hrs.

For filling250g cream cheese ( 1 block)
100g sugar
1 tsp cornstarch
1 tsp vanilla essence
1 tbsp fresh lemon juice
2 eggs

Beat cream cheese on a low speed until smooth
Add sugar, cornstarch, vanilla and lemon juice and beat until creamy
Beat the eggs 1 at a time until smooth
Use a spoon n scoop in the cheese mixture into the crust cup.
Bake in preheated oven at 160 degree Celsius for 20 mins or until slightly risen
Refrigerate for at least 2 hrs before serving
Noted I place the fruits on every serving if not it turn watery next day