Mini strawberry cheesecake recipe


Everyone that knows me, knows that I like to throw a nice party. Food presentation is always very important to me. When I set up a table, I always make sure that the food looks like pieces of art. These bit size cheesecakes look very intimidating to make but truly they are not. Simply follow my steps and see how easy it is to make them. You can also have a look at the step by step youtube video


Ingredients:

Crust
1 Cup of graham cracker crumbs
1 tbsp of granulated sugar
2 tbsp. of melted butter

Filling
2 pkg Cream cheese softened (room temperature)
1/2 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
1/2 cup sour cream (room temperature)
2 eggs (room temperature)


Strawberry mixture
1/3 cup fresh strawberries
1/4 cup sugar

Instructions:
Step 1
Heat oven at 350' F
Step 2
 
In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand. 
 Step 3

Divide the crust into the bottom of the silicon mold cavities and press firmly with a spoon at the bottom.
Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
 Step 4
Reduce heat to 325'F
Step 5

Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time. Add sour cream, vanilla extract and flour. Mix until all is combined.  
 Step 6
Pour cheesecake mixture into cooled silicon mold.
Step 7
Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight.
Step 8
Remove the cheesecakes from the mold and place them on a nice plate.
Step 9
Making the strawberry topping
Cut strawberries into small pieces and add sugar. Mix. Cover for 10-15 minutes. the sugar you make the starwberries extract juice.
Step 10
Top cheesecakes with strawberry filling and finish with a strawberry on top.

  Enjoy!
 
  
Author:


MINI STRAWBERRY CHEESECAKE


INGREDIENTS:

Crust
  • 1 cup of graham cracker crumbs
  • 1 tbsp of granulated sugar
  • 2 tbsp of melted butter
Filling
  • 2 pkg Cream cheese softened (room temperature)
  • 1/2 cup granulated sugar
  • 2 eggs (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1 tsp vanilla extract
  • 2 tbsp. flour
Srawberry topper
  • 1/3 cup diced strawberries
  • 1/4 cup granulated sugar

INSTRUCTIONS: 

  1. Heat oven at 350' F
  2. In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand.
  3. Divide the crust into the bottom of the silicone mold cavities and press firmly with a spoon at the bottom of each cavities. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
  4. Reduce oven heat to 325'F
  5. Using an electric mixer, beat cream cheese and sugar together on medium speed.
  6. Reduce to low speed and add eggs one at the time.
  7. Add sour cream, vanilla extract and flour. Mix until all is combined.
  8. Pour cheesecake mixture into cooled silicone cupcake mold.
  9. Bake 20-25 minutes or until the cheesecakes are set. Do not over bake them. If the top starts to crack it's because they are over baked. The middle has to jiggle a little bit. Allow them to cool in the mold. Refrigerate 4 hours or overnight.
Strawberry topper:
  1. Dice strawberries
  2. Add sugar, mix and cover for 10-15 minutes.
  3. Top each cheesecake

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