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Mini Cheesecakes

These minis are creamy, dense and have a lovely firm New York cheesecake texture that is to die for. It sits on a thick, buttery graham cracker crust and add whatever toppings you want for your special occasion! Oh my!


Ingredients

Graham Cracker Crust:

  • 1 sleeve or 9 sheets of Graham crackers crushed
  • 1 1/2 tablespoons sugar
  • 3 1/2 tablespoons salted butter melted

Cheesecake Filling:

  • 16 ounces cream cheese room temperature & softened
  • 3/4 cup sugar
  • 2 tablespoons all purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream -
  • 1/3 cup heavy whipping cream

Chocolate Ganache:

  • 1 cup heavy whipping cream
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin pan with 12 paper liners sprayed with nonstick cooking spray, or spray the mini cheesecake pan with non-stick cooking spray.

Graham Cracker Crust:

  • In a bowl, mix together the crushed graham crackers, sugar and melted butter.
  • Divide the mixture into each of the tins, and then press it down into an even layer with some of the graham cracker mixture going up the sides. (I used a shot glass to help press the bottom down, it fits nicely to get the graham cracker to go up the sides.)
  • Bake for 5 minutes. Remove the pan from the oven and start making the filling..

Cheesecake Filling:

  • In a large bowl, using a mixer on low speed, mix the softened cream cheese and sugar until smooth, then mix in the flour until just combined. (make sure cream cheese is softened, so you don't get lumps)
  • Add the eggs, one at a time, and mix until just combined. Add the vanilla, sour cream, and heavy cream, and mix until combined. (Don't over-beat eggs, to avoid cracks and deflation)
  • To release any air bubbles, tap the bowl on the counter 10-15 times.
  • If you are using a mini cheesecake pan, fill each one up to the top and bake for 15 to 18 minutes, until the centers are slightly jiggly.
  • If you are using a muffin pan, divide the batter among the cavities to about 2/3 full. You will have extra batter and bake for 20 to 23 minutes.
  • Remove from the oven and let cool up to an hour. Once cooled, refrigerate, covered loosely with plastic wrap or a sealed container, for at least 2-3 hours and up to 3 days. They can also be frozen after chilling. If you add any toppings, they’re best served within 1 day.
  • Top with your favorite toppings!

Chocolate Ganache for topping and/or chocolate covered strawberries:

  • Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the heavy cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Allow to cool and thicken. Dip strawberries in chocolate after drizzling ganache over cheesecakes and chill in refrigerator. (May have to double recipe if doing both as a topping and covering strawberries.)

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