Look how cute this mini cheesecake is! I love that it's possible to make mini cheesecakes without cumbersome cupcake liners to be in the way. These were made using a mini cheesecake pan
Mini Cheesecakes
Showing posts with label mini cheesecake. Show all posts
Showing posts with label mini cheesecake. Show all posts
Tuesday, August 31, 2010
Mini Cheesecakes
1 cup graham cracker crumbs
1/4 cup butter, melted
12 oz cream cheese, room temperature
1/4 cup + 2 Tbsp sugar
1 Tbsp flour
1 tsp vanilla
1 egg + 1 egg yolk
2 Tbsp milk
Combine graham crackers and butter in a small bowl. Spoon into each cavity of the pan, and press firmly. Bake at 350 degrees for 6-8 minutes, or until lightly browned around the edges.
Beat cream cheese and sugar for several minutes--until completely smooth. Add flour and vanilla, stir well. Add egg and milk. Mix just until combined and smooth.
Pour cheesecake mixture into pan, filling each cavity slightly more than 3/4 full. Bake at 375 degrees for 15-20 minutes, or until cakes appear matte on top and do not wiggle when the pan is moved. It will look like they're exploding a bit over the top of the pan, but they will go down while cooling.
Cool to room temperature, then refrigerate for 2 hours.
Remove from pan and enjoy! Serves 12.
Subscribe to:
Comments (Atom)