Mini Cheesecakes

 Mini cheesecakes are almost too good to be true! When decorated they truly look dazzling on the table and they’re so delicious. Perfectly sweet and creamy cakes with a crunchy base filled with toasted pecans make for an amazing treat. I love them plain but topped with some whipped cream or a dollop or pie filling!

WHAT CAN I USE INSTEAD OF GRAHAM CRACKERS?

You can use digestive biscuits, or almost any cookie you enjoy the make the crust, it’s very forgiving. Oreos are super-popular but I would be remiss if I didn’t suggest shortbread cookies 

HOW CAN I MAKE GLUTEN-FREE MINI CHEESECAKES?

Substitute the crackers for 1 1/2 cups of quick oats. Make the recipe as directed below BUT you will bake the crust at 350F for 18 minutes or until golden brown. Chill before adding the filling in.



Ingredients

For the Crust

▢16 Graham Crackers more if you'd like a thicker crust

▢1/2 cup pecans 35g, toasted

▢4 tbsp unsalted butter 56g, melted

▢1/4 cup sugar 24g

▢1/2 tsp cinnamon 1g

For the Cheesecake

▢1 pound cream cheese 454g, room temperature

▢1/4 tsp salt

▢1 cup sugar 200g

▢1 tsp vanilla extract 5mL

▢2 eggs large, room temperature

▢2 egg yolks

▢1/3 cup sour cream


Instructions

For the Crust:

Preheat oven to 350F. Line cupcake tins with papers.

Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely. See post above for instructions on making this without a processor or stand mixer.

Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.

For the Filling:

Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.

Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.

Bake at 350F for 18-20 minutes. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!

You can garnish the cake with dollops of whipped cream, berries, melted chocolate, pie filling, or enjoy plain.

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