Blueberry Baby Cheesecakes

So far, I have never used sour cream in my baking before, so when I saw this recipe, I was very excited to try it. Amazingly, they tasted like cheesecakes with the sour cream. The cakes were very soft and the toppings with the blueberries made it an excellent combination. 

One important tip to note, is not to fill too much batter into the muffin fillers (slightly less than half) or the cake will rise too high, leaving no space for the toppings. 

Ingredients

100g butter
100g caster sugar
2 large eggs (lightly beaten)
zest & juice from lemon (qty base on own preference)
140g self raising flour (sifted)
Blueberries

For toppings
250ml sour cream
25g icing sugar
1 large egg
1 tsp vanilla essence

Directions

1. Preheat oven at 180 deg C and line muffin pan with muffin fillers.
2. Cream butter and sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
3. Add flour into butter mixture and mix until smooth.
4. Spoon a little batter into fillers and push blueberries into each cup. Top with some batter and level it (pls ensure batter not exceeding half cup as the cake will rise till 3/4 cup, leaving some space for topping).
5. Bake cake for 13-15 mins or until cake is done (doesn't need to be golden).
6. Meanwhile, mix topping ingredients together until smooth. 
7. Remove cakes from oven and spoon topping over. Top with more blueberries.
8. Bake for another 5-7 mins until topping is set.