Mini strawberry cheesecake recipe

strawberry cheesecake, cheesecake recipe, 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.
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1 Cup of graham cracker crumbs
1 tsp of granulated sugar
2 tbsp. of melted butter

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 sauce
1/3 cup fresh strawberries
1/2 lemon juice
1/2 cup tropical juice blend
1/3 cup sugar
1 tbsp cornstarch

Step 1
Heat oven at 350' F
Step 2
Line a cupcake pan with paper liners.
Step 3
In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand. 
 Step 4 
Divide the crust into the bottom of the cupcake cavities and press firmly with a spoon at the bottom of each cupcake liners.
Step 5
Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
 Step 6
Reduce heat to 325'F
Step 7
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 8
Pour cheesecake mixture into cooled cupcake pan.
Step 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 cupcake pan. Refrigerate 4 hours or overnight.
Step 10
Remove the cupcake liner for each cupcake and place them on a nice plate.
Step 11
Making the strawberry topping

In a saucepan to medium heat, combine strawberries, sugar, tropical juice blend, and lemon juice and bring to a simmer.
Dissolve cornstarch with 1 tbsp of cold water. Pour cornstarch mixture into the juice, lower the heat and let it cook for about 10-15 minutes until it thickens. Remove from the heat and allow to cool completely.
Step 12
Transfert sauce into a food processor and pulse.
Step 13

Top cheesecakes with strawberry filling and finish with a strawberry on top.