Tuesday, September 23, 2008
These mini cheesecakes are quite tasty. The original recipe was good, but I added a little bit of vanilla extract, and liked the taste much better. I added a bit of raspberry glaze to mine, but they were very tasty on their own. I will definately make these again. They are small and easy: good for parties. Enjoy!
1/2 cup graham cracker crumbs
2 Tbs. unsalted butter, melted
2 Tbs. plus 1/3 cup granulated sugar
12 oz. cream cheese, at room temperature
1/4 cup heavy cream
1/2 tsp. vanilla extract
Preheat an oven to 325°F. Lightly butter the wells of a mini cheesecake pan or a mini-muffin tin.
In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.
Reduce the oven temperature to 275°F.
In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and vanilla. Beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.
Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 2 hours.