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Mini Cheesecakes

This document provides a recipe for making mini cheesecakes. It can be made using small ramekins or a mini cheesecake pan. The recipe calls for a graham cracker crust made from crumbs, sugar, salt and butter. The cream cheese filling consists of cream cheese, sour cream, eggs, heavy cream, sugar, vanilla and salt. The batter is poured into the crusts and baked until set, then cooled before serving.

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180 views1 page

Mini Cheesecakes

This document provides a recipe for making mini cheesecakes. It can be made using small ramekins or a mini cheesecake pan. The recipe calls for a graham cracker crust made from crumbs, sugar, salt and butter. The cream cheese filling consists of cream cheese, sour cream, eggs, heavy cream, sugar, vanilla and salt. The batter is poured into the crusts and baked until set, then cooled before serving.

Uploaded by

shauna5951
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Mini Cheesecakes

To make mini cheesecakes, you can use ceramic ramekins or you can invest in
a mini cheesecake pan.  You can find them at specialty kitchen stores such as
Golda's Kitchen or Williams Sonoma.  I used the recipe from the box that my pan
came in, but I did make some minor changes. 

Ingredients:
CRUST
1 cup graham cracker crumbs
2 tbsp sugar
1/4 tsp salt
2 tbsp unsalted butter, melted

FILLING
450g (1 + 3/4 packages) plain cream cheese, room temperature
1/2 cup full fat sour cream, room temperature
2 eggs, room temperature
1/4 cup heavy cream, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt

Directions:
1. Preheat oven to 350 degrees F.  Lightly coat ramekins or mini cheesecake
pan with nonstick cooking spray.
2. To make the crusts, stir together cookie crumbs, sugar and salt in a small
bowl.  Add the melted butter and stir until combined.  Divide the mixture
among the cups and press evenly into the bottom using your fingertips. 
Bake for 10 minutes.  Remove from oven and let crusts cool.  Reduce the
oven heat to 300 degrees F.
3. To make the filling, in a medium glass bowl, beat the cream cheese on low
speed until smooth, about 2-3 minutes.  Increase the speed of the mixer to
medium-low and add the eggs one at a time, beating well after each
addition.  Add the heavy cream and sour cream and beat until
incorporated, about 1 minute.  Add the sugar, vanilla and salt and beat
until incorporated, about 2 minutes.  Make sure to stop occasionally to
scrape down the sides of the bowl.
4. Pour the batter into the crusts, dividing evenly among the cups.  Bake until
the cheesecakes are set, about 30 minutes.  Transfer the pan to a wire
rack and let cool completely before removing them from the pan. 
Refrigerate until you are ready to serve.

http://ajkindergartenconfidential.blogspot.com/2011/02/mini-cheesecakes.html

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