Mini Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/4 cups Grahm Cracker crumbs
- 3 T packed brown sugar
- 5 T unsalted butter, melted
For the Cheesecake:
- 8oz cream cheese, softened
- 1/4 c. sour cream
- 1 egg
- 1/4 c. sugar
- 1 t vanilla extract
For the Topping:
- 1/4 c. fresh line juice
- 1/4 c. granulated sugar
- 1/4 c. t cornstarch
- 2 c fresh berries
Instructions:
- Preheat oven to 350 degrees. Line 12 muffin cup holes with liners.
- Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner.
- Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla until no lumps remain.
- Evenly divide cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. The fruit won’t stick to the cheesecake – it’s more of just a topping.
- Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.
Reflection:
In this lab where we made the mini cheesecakes most things went well. The thing that I would have done different would have been to cook them a little bit longer. It took quite a while for them to fully set up but the overall flavor was really good. I would give this recipe an 8 out of 10 and would recommend this for someone else to make.