Mini Cheesecake
Posted in /Cooking/Desserts on Saturday, April 01, 2017
These cheesecakes were fast and easy to make. They were perfectly creamy too.
Ingredients
6-12 Digestive cookies or Graham crackers crumbled
3/4 -1 cup butter
8 ounces of cream cheese
1/3 cup of sugar
pinch of salt
1 teaspoon of pure vanilla extract
1 egg
Directions
- Preheat the oven to 350 degrees.
- Line a muffin pan with 6 paper cups (use more if you prefer a rather slimmer cheesecake layer).
- Place a round cookie at the bottom of each cupcake liner and press it down firmly.
- To make the cheesecake batter, place the cream cheese, sugar, salt and vanilla in a bowl and use an electric mixer to beat the mixture well until it's smooth and no lumps appear.
- Add in the egg and beat for just a few more seconds, avoid over beating the batter after adding in the egg because it creates air bubbles in the cheesecake.
- Divide the batter among the 6 (or more if desired) muffin cavities on top of the cookie base. Bake the cheesecakes for 15 minutes until they puff a little.
- Shut off the oven and leave the cheesecakes in for an hour before cooling them on the counter for another hour. Then chill them in the fridge for at least 6 hours.
- Once chilled, remove the paper lining from around the cheesecakes and drizzle them with a berry sauce or with warmed Raspberry Tammy Jammy or Saskatoon Rhubarb Jam and you can combine it with Lemon Curd
Inspired by: Two Purple Figs
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