msmofet
🐰 🌹 Still trying to get it right.
Ms. Mofet's Mini Cheesecake (6 inch)
Filling
2 (8 oz.) Cream cheese - room temp
1 (8 oz.) sour cream - room temp
2 large eggs - room temp
3/4 C. sugar
1/4 C. corn starch
1/2 TBSP. lemon juice
1/2 TBSP. Vanilla extract or vanilla bean paste
Graham Cracker Crust:
6 TBSP. (1/4 C. + 2 TBSP./≈1/2 sleave crackers) plain or cinnamon graham cracker crumbs
2 TBSP. butter, melted
1/4 C. TJ's candied pecans (or dry pan toasted pecans), ground/chopped in food processor
1/8 C. (≈ 2 TBSP.) sugar
1/4 tsp. cinnamon
-- Chocolate OR Strawberry Swirl Cheesecake Recipes Below
--I use Fat Daddio's Springform Pan Anodized Aluminum, 6 x 3 Inch, Silver
Without bottom Crust: (This is what I prefer)
If you don't want thick bottom crust just grease bottom and sides of pan with soft butter. Then dust with graham cracker crumbs (or combo of graham cracker crumbs and cinnamon sugar).
With Bottom Crust:
Combine crust ingredients and mix well. Press crumb mixture into bottom of 6" pan well and tamp down. Bake 8 minutes at 325°F or until fragrant and darker brown. Remove from oven and cool.
Filling:
Whip cream cheese till smooth (NO LUMPS), add sour cream and then add the eggs 1 at a time, mixing after each addition. Beat till creamy, BUT DO NOT OVER BEAT.
In a separate bowl mix sugar and corn starch together then slowly add to cheese mixture.
Mix well. Then add lemon juice and vanilla and mix well.
Pour into pan.
Fill about 3/4 the way up to the top (6" X 3" pan).
Tap pan gently on table/counter to pop air bubbles.
(May add Chocolate or Strawberry Swirl if desired before baking)
Preheat oven 325 °F
Place pan of hot water on rack below cheesecake. Or wrap cheesecake pan with foil and place in pan of hot water halfway up cheesecake pan (Bain-Marie) (I use bain-marie method)
Bake for 65 - 75 minutes, the edges will be dry and slightly pull away from side of pan, the center will be a bit jiggly. If center is very loose cook additional 10 - 20 minutes.
Internal temperature should be 150F °F
Turn oven off and allow cheesecake to cool in closed oven an additional 10 - 15 minutes.
Remove cheesecake from the oven (and from pan of water) to a cooling rack and cool to room temperature.
Then refrigerate for at least 2 hrs. or overnight. MUST be completely cold.
Once chilled, add optional toppings and serve.
Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Chocolate swirl cheesecake:
4 oz. semisweet or bittersweet chocolate melted with 2 TBSP. heavy cream.
Allow to cool slightly. Cool enough to add to plastic bag to pipe.
Strawberry swirl cheesecake:
Strawberry Sauce
2 1/2 C. sliced strawberries
1/2 C. sugar
Strawberry Sauce
Add the sliced strawberries and sugar to a medium saucepan. Place over medium heat and cook for 10 to 13 minutes. Break the strawberries down with a wooden spoon while they cook to help speed up the process.
Remove from the saucepan and place in a blender or food processor. Pulse until the sauce is a smooth puree.
Chill before using.
Swirl Instructions:
Pour the strawberry purée or melted chocolate into a sandwich bag and cut a small hole in one of the corners.
Place the hole of the sandwich bag barely in the cheesecake batter and begin piping a swirl with the strawberry sauce or chocolate. Don't go too deep into the filling otherwise, you won't see it on top.
Add a few swirls dragging a skewer through the cheesecake and fresh strawberry puree or melted chocolate. Adding too many swirls will create cracks in the top of your cheesecake when it's baked so keep it to a minimum.
Before baking - 6 x 3 Inch, Silver (Dusted with crumbs - Without bottom crust)
After baking - 6 x 3 Inch, Silver
Filling
2 (8 oz.) Cream cheese - room temp
1 (8 oz.) sour cream - room temp
2 large eggs - room temp
3/4 C. sugar
1/4 C. corn starch
1/2 TBSP. lemon juice
1/2 TBSP. Vanilla extract or vanilla bean paste
Graham Cracker Crust:
6 TBSP. (1/4 C. + 2 TBSP./≈1/2 sleave crackers) plain or cinnamon graham cracker crumbs
2 TBSP. butter, melted
1/4 C. TJ's candied pecans (or dry pan toasted pecans), ground/chopped in food processor
1/8 C. (≈ 2 TBSP.) sugar
1/4 tsp. cinnamon
-- Chocolate OR Strawberry Swirl Cheesecake Recipes Below
--I use Fat Daddio's Springform Pan Anodized Aluminum, 6 x 3 Inch, Silver
Without bottom Crust: (This is what I prefer)
If you don't want thick bottom crust just grease bottom and sides of pan with soft butter. Then dust with graham cracker crumbs (or combo of graham cracker crumbs and cinnamon sugar).
With Bottom Crust:
Combine crust ingredients and mix well. Press crumb mixture into bottom of 6" pan well and tamp down. Bake 8 minutes at 325°F or until fragrant and darker brown. Remove from oven and cool.
Filling:
Whip cream cheese till smooth (NO LUMPS), add sour cream and then add the eggs 1 at a time, mixing after each addition. Beat till creamy, BUT DO NOT OVER BEAT.
In a separate bowl mix sugar and corn starch together then slowly add to cheese mixture.
Mix well. Then add lemon juice and vanilla and mix well.
Pour into pan.
Fill about 3/4 the way up to the top (6" X 3" pan).
Tap pan gently on table/counter to pop air bubbles.
(May add Chocolate or Strawberry Swirl if desired before baking)
Preheat oven 325 °F
Place pan of hot water on rack below cheesecake. Or wrap cheesecake pan with foil and place in pan of hot water halfway up cheesecake pan (Bain-Marie) (I use bain-marie method)
Bake for 65 - 75 minutes, the edges will be dry and slightly pull away from side of pan, the center will be a bit jiggly. If center is very loose cook additional 10 - 20 minutes.
Internal temperature should be 150F °F
Turn oven off and allow cheesecake to cool in closed oven an additional 10 - 15 minutes.
Remove cheesecake from the oven (and from pan of water) to a cooling rack and cool to room temperature.
Then refrigerate for at least 2 hrs. or overnight. MUST be completely cold.
Once chilled, add optional toppings and serve.
Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Chocolate swirl cheesecake:
4 oz. semisweet or bittersweet chocolate melted with 2 TBSP. heavy cream.
Allow to cool slightly. Cool enough to add to plastic bag to pipe.
Strawberry swirl cheesecake:
Strawberry Sauce
2 1/2 C. sliced strawberries
1/2 C. sugar
Strawberry Sauce
Add the sliced strawberries and sugar to a medium saucepan. Place over medium heat and cook for 10 to 13 minutes. Break the strawberries down with a wooden spoon while they cook to help speed up the process.
Remove from the saucepan and place in a blender or food processor. Pulse until the sauce is a smooth puree.
Chill before using.
Swirl Instructions:
Pour the strawberry purée or melted chocolate into a sandwich bag and cut a small hole in one of the corners.
Place the hole of the sandwich bag barely in the cheesecake batter and begin piping a swirl with the strawberry sauce or chocolate. Don't go too deep into the filling otherwise, you won't see it on top.
Add a few swirls dragging a skewer through the cheesecake and fresh strawberry puree or melted chocolate. Adding too many swirls will create cracks in the top of your cheesecake when it's baked so keep it to a minimum.
Before baking - 6 x 3 Inch, Silver (Dusted with crumbs - Without bottom crust)
After baking - 6 x 3 Inch, Silver
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