Monday, August 1, 2011

Mini Cheesecakes Recipe

Makes 4 mini cheesecakes

Combined elements for crumbs ought to equal 1 cup
Use a combination of the next to equal 1 cup (or just use 1 cup graham cracker crumbs or cookie crumbs)
- Graham cracker crumbs
- Chocolate cookie crumbs
- Dry granola put in the grinder
- Toasted hazelnuts, peeled and put within the grinder
- Toasted unsweetened coconut
- Arrowroot cookie crumbs
- Toasted nuts of any variety put in grinder
TIP: Grind nutmeats or granola - regardless of the combination, make it possible for all the parts of the crust are the identical consistency as graham cracker crumbs
For my crust in these recipes I used:
- 1/four cup graham cracker crumbs
- three/four cup toasted ground hazelnuts + toasted unsweetened coconut flakes
To above crumb combination you will add
- three tablespoons sugar
- 3 tablespoons melted unsalted butter or margarine, slightly cooled

NOTE: When you've got 4 mini cheesecake pans, make all 4 of the cheesecakes on the similar time. If you solely have 2 mini pans, then make 2 sooner or later and a couple of the subsequent day. Just convey the cheesecake batter to room temperature earlier than pouring into pans.
1.Preheat oven to 300 degrees. Prepare your 1 cup of crumb ingredients.
2.Place in a medium sized bowl, add sugar and toss. Add melted butter or margarine and toss.
3.Place 2 or four mini springform pans on a baking sheet. If using 2 pans, divide the crust ingredients in half and divide again. Then split that mixture between the 2 pans. If utilizing four pans, divide crust mixture between four pans evenly.
4.Press crumb mixture along backside and barely up the edges of the pans with fingers or a tart tool to kind the crust.
5.Bake at 300 levels on the cookie sheet for about 7 minutes. Take away crusts from oven and let cool. Set aside.

NOTE: All components must be at room temperature when preparing.
- three (8) ounce packages of cream cheese (or combo of standard cream cheese and low-fats or non-fats cream cheese)
- 3/4 cup sugar
- 1 teaspoon Mexican vanilla extract
- 3 eggs

1.Place cream cheese, sugar, and vanilla within the bowl of a large mixer with blending attachment . Combine on low velocity until smooth.
2.Add eggs 1 at a time and blend after every just until blended. Don't overbeat after addition of each egg.
3.If doing completely different sorts of cheesecakes, separate the batter into four parts/4 bowls. Work with 1 part for every cheesecake and make additions accordingly. (see under for additions)
4.Pour cheesecake mixture into every pan on prime of crust and gently shake cheesecake combination in pan to settle any air bubbles.
5.Bake at 300 levels for forty-forty five minutes. Cheesecakes are performed when centers are almost fully set and barely jiggling like Jello-O.
6.Take away from oven and let set on rack for about 10 minutes. Run a pointy knife around the rim of the cheesecakes.
7.Cool the muffins the remainder of the way - then loosen the edges of the springform pans.
8.Refrigerate 4 hours at the least or overnight.

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