Recipe for delicious mini cheesecake

 

A handmade graham cracker base is paired with a rich and creamy cheesecake mixture in these mini cheesecakes. This recipe is super simple to create and contains a variety of topping alternatives!

Preparation time: 30 minutes
Cooling time: four hours
Servings: 12 mini cheesecakes cups

Ingredients for the graham cracker dough:
1 cup (120 grams) crumbs from graham crackers
Three tbsp. (40 grams) sugar granules
Three and a half tbsp. (50 grams) liquefied unsalted butter

Ingredients for the cheesecake filling:
16 oz. (452 grams) brick-style cream cheese that has been melted to room temp
One-third cup (80 grams) normal temperatures sour cream
Half a cup (100 grams) sugar granules
1 tsp genuine vanilla extract
Two huge eggs normal temperature

Instructions:
To prepare the graham cracker crust, follow these steps:
•    Preheat the oven to 325 degrees f. Cast aside a 12-count muffin tray lined with cupcake liners.
•    Combine the graham cracker crumbs and sugar in a big mixer dish. Stir in the liquefied butter until all of the crumbs are coated. Divide the batter uniformly among the 12 liners and gently push it down to form one uniform layer.
•    Bake for five min at 325°f (163°c). Cast aside after removing from the oven. Maintain the oven temperature at 325°f (163°c).

To prepare the cheesecake filling, follow these steps:
•    Combine the cream cheese and sour cream in the bowl of a food processor fitted with the whisk attachment, or even in a big whipping bowl using an electric blender, until thick and creamy. Stir in the sugar and vanilla essence until completely incorporated, pausing to wipe down the corners of the bowl as necessary. At moderate speed, add the eggs 1 at a time until just mixed.
•    Divide the mixture evenly among the 12 cupcake liners in the muffin pan, approximately fill each one to the brim.
•    Bake for 17-20 minutes, and once the tops of the cheesecakes are formed, at 325°f (163°c).
•    Leave to cool in the dish for 1 hour after removing from the heat. Remove from the oven with care and place in a tight jar in the fridge for 3-4 hours or overnight.

Notes

    Refrigerate remaining mini cheesecakes in an airtight jar for up to four days.
    Mini cheesecakes can be frozen for up to 3 months and frozen overnight in the fridge.
    Graham cracker crumbs: you may use a store-bought graham cracker flour mixture to make this dish a little simpler. If you smash your graham crackers, it will take around 8 full sheets to just get 1 cup of crumb.
    Cream cheese: use blocks of cream cheese rather than cream cheese spreads in a tub. For the greatest results, i suggest using full-fat cream cheese.
    Sour cream: for this recipe, use full-fat sour cream. You could instead use plain Greek yoghurt in replacement of the sour cream.
    If you fail to put out your eggs ahead of schedule, try putting them in a dish of hot water for 5-10 to 15 minutes to get them to room temperature.

Distinct topping options
Here are a couple of my favourite cheesecake toppings for tiny cheesecakes:

    Cool whip salted caramel syrup (homemade)
    Ganache de chocolate
    Blueberry compote
    Strawberry compote
    Dulce of leche
    Lemon curd made from scratch

Location: India

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