Mini Cheesecake

IMG 7061.00 00 23 29.Still002 pinit
IMG 7061.00 00 23 29.Still002 pinit
1 Add to Favorites

Mini Cheesecake

Difficulty: Beginner Cook Time 15 mins Total Time 15 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year

Description

Mini Cheesecakes are a delightful and convenient twist on the classic cheesecake, offering individual portions that are perfect for parties, gatherings, or simply as a personal treat. These bite-sized desserts provide all the creamy, rich flavor of traditional cheesecake but in a smaller, more manageable form.

The crust for mini cheesecakes is typically made from crushed graham crackers or digestive biscuits mixed with melted butter and a touch of sugar. This mixture is pressed into the bottoms of a muffin tin or mini cheesecake pan to form a firm base. The cheesecake filling is made from a blend of cream cheese, sugar, eggs, and vanilla extract, which is whipped until smooth and creamy.

Once the crusts are prepared, the filling is poured over them, and the mini cheesecakes are baked until set. After baking, they are cooled and often topped with various toppings such as fresh fruit, fruit compote, chocolate ganache, or a dollop of whipped cream.

Mini Cheesecakes are versatile and can be customized with a variety of flavors and toppings. Some popular variations include adding lemon zest, chocolate chips, or caramel sauce to the filling. These cheesecakes are perfect for any occasion, providing a delicious and elegant dessert that is sure to impress.

Ingredients

Cooking Mode Disabled

Instructions

  1. In a clean bowl, put in softened cream cheese and sugar, beat until smooth. Add in 1 egg, and beat until smooth. Add in cake flour and yoghourt, mix until smooth. Sift the batter once or twice to gain a smoother texture.

  2. In another bowl, mix melted butter with graham cracker crumbs. Press them tight into the cupcake liners. Keep the cupcake pan in the fridge to let the crust set.
  3. Pour the batter into each cupcake liner. Preheat the oven to 320℉(160℃) and bake for 15 minutes. Cool them in the fridge for about 30 minutes. Decorate them with strawberries and whipped cream.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mini cheesecake, cheesecake, strawberry cheesecake
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

  1. sliny1

    what tray do mi need?

    • Jessica

      cupcake pan or muffin pan

  1. Jessica

    cupcake pan or muffin pan

  1. sliny1

    what tray do mi need?