Mini strawberry cheesecake

Ingredients

For the Base:

• 150 gms digestive biscuits, crushed
• 50 gms melted butter
• 2 tsp ground cinnamon

For the Filling:

• 180 gms cream cheese (I used Brittania)
• 1/2 can condensed milk
• 3 eggs
• 1/4 cup lemom juice
• 1/2 tsp Vanilla essence
• 8-10 strawberries, sliced
• For the sauce
• 6 Tbsp strawberry crush
• 1 Tbsp cornflour

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Preparation

• Preheat oven to 150C.
  Combine the strawberry crush and the cornflour in a saucepan. Boil and stir till the sauce is thick and shiny. Set aside to cool.
• Combine the biscuit crumbs, cinnamon and melted butter in a bowl. Measure a rounded tablespoon of the mixture into the bottom of a cupcake liner, pressing firmly. Refrigerate for 30 minutes.
• Alternately, if you are feeling a little adventurous and want that wow effect, press the crumbs into a ring mold and chill well. Put a layer of sliced strawberries around the edges.
  Beat together the cream cheese, lemon juice, egg yolks and vanilla essence in a mixing bowl with an electric mixer until light and fluffy. Gradually beat in the condensed milk.
• Beat together the cream cheese, lemon juice, egg yolks and vanilla essence in a mixing bowl with an electric mixer until light and fluffy. Gradually beat in the condensed milk.
  
• In a separate bowl, whisk the egg whites till stiff.
  Now gently fold in the egg whites into the cream cheese mixture.
  Spoon the mixture into the cupcake liners, filling each 3/4th full.
• Bake in a preheated oven for 25 minutes.
  Cool completely before refrigerating.