Method

For the Base:

Preheat the oven to 180°C.

Line a muffin tin with 12 paper liners.

In a mixing bowl, combine the Snowflake Cake Wheat Flour, melted butter, castor sugar, and a pinch of salt. Mix until the ingredients come together and resemble coarse crumbs.

Divide the mixture evenly among the paper liners, pressing down firmly to create a compact base.

Bake in the preheated oven for 10-12 minutes, or until the bases are lightly golden. Remove from the oven and allow to cool completely.




For the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.

In a separate bowl, whip the double cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Stir in the vanilla extract and lemon zest.




For the Strawberry Topping:

Mix the strawberry jam and the freshly sliced strawberries in a bowl.

Set aside for topping

Assemble the Cheesecake Cups:

Spoon the cheesecake filling evenly over the cooled bases in the paper liners.

Smooth the tops with a spatula.

Top with a spoonful of of the jam and strawberry mixture.

Refrigerate the cheesecake cups for at least 2 hours, or until set.