Mini Cheesecakes








 Ingredients


1 cup (114g) finely crushed graham crackers 


1 1/2 Tbsp (19g) granulated sugar


3 Tbsp (38g) butter,


2 (8 oz) pkgs. cream cheese, well softened


3/4 cup (150g) granulated sugar


1 1/2 Tbsp (12g) all-purpose flour


2 large eggs


1 tsp vanilla extract


1/4 cup (58g) sour cream


1/4 cup heavy cream


Toppings for serving (optional), see notes for ideas


Instructions


For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk 


together crushed graham crackers with 1 1/2 Tbsp granulated sugar. 


Pour in melted butter and stir mixture until evenly coated.


Divide graham cracker mixture among 12 (standard size) paper lined 


muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even 


layer. Bake in preheated oven 5 minutes.


Remove from oven and allow to cool while preparing filling. Reduce 


oven temperature to 325 degrees.


For the cheesecake mixture: In a small mixing bowl, whisk together 


3/4 cup granulated sugar with 1 1/2 Tbsp flour until well blended. Add


 softened cream cheese to a separate mixing bowl and pour sugar 


mixture over top. Blend mixture on low speed until smooth.


Mix in eggs one at a time and blend on low speed, while scrapping 


sides and bottom of bowl and mixing just until combined after each 


addition. Add vanilla, sour cream and heavy cream and mix just until 


combined.


Tap mixing bowl against counter top about 30 times to release some 


of the air bubbles. Divide mixture among muffin cups filling each


 nearly to the top of the cupcake liner.


Bake in 325 degree oven 18 - 23 minutes . Remove from oven and 


allow to cool 1 hour.


Cover loosely with plastic wrap and transfer to refrigerator and chill 2 


hours. Serve chilled with a spoonful of Salted Caramel Sauce or 


Strawberry Sauce . Store in an airtight container in refrigerator .

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