I feel like I have the next few days to show all recipes containing ingredients were then they are banned for good, to be replaced by apples, pumpkin and all the pleasant things. Moments September rolls around it seems like a mad rush to get nothing am I right? Now do not take me reprehensible I love fall and everything that comes with it- (football, pumpkin beer, leaves change to begin,) but I feel suddenly as I have too many receipts summer I had planned to do, but never go. Why things are so difficult to do sometimes with a baby?
having Luckily my mom in town last weekend meant that I had a chance to get a little bicarbonate of fact, and since it was also his birthday I knew his favorite dessert, cheesecake, had to happen. And a mini? Even better!
These are classic vanilla cheesecake with tangy topping of sour cream. I loaded them up with fresh berries which was simply delicious. I made these using my cake pan to fancy cheese, but you might as well do in cupcake liners with boxes!
We celebrated the birthday of my mom on our back porch with burgers on the grill and then these cute dessert bites. They are just perfect for a potluck type of setting where finger food is keyboard (the best kind!)
- 1½ crushed cup Graham Crackers
- ¼ cup butter molten
- ¼ cup sugar
- 2-8oz packets cheese cream at room temperature
- of ½ cup sugar
- 3 large eggs - at room temperature
- 1 c. vanilla bean paste (or extract)
- 1 pint sour cream Sugar
- ¼ cup
- 1 c. pure vanilla extract
- fresh berries for garnish (optional)
- spray or grease 18 mini cake sinks or cheese muffin. Preheat oven to 375.
- Put half of the graham cracker box in the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure 1 ½ cups in a medium bowl.
- combine bread crumbs and sugar, then evenly pour the melted butter into the mixture. Stir with a fork until everything is evenly mixed.
- Spoon 2 tablespoons of dough mixture into each well and press down with your fingers. . Set aside
- In a large bowl, combine softened cream cheese and sugar together on medium to medium high speed. Once completely combined, add the vanilla and egg. Blend until smooth and fully integrated consistency. Scrape bowl time to time to make sure everything is blended. Add the remaining eggs, one at a time, mixing well each time. (Do not mix at high speeds - it will incorporate too much air into the dough and cheesecakes will not be as dense when cooked.)
- Pour over crusts- filling each about ¾ of the way . Gently tap the pan to encourage air bubbles rise to the surface.
- Place the cheesecake in preheated oven and bake for about 15-18 minutes or until centers are no longer jiggle when shaken slightly. Once the first layer has cooked, let it cool for about 15 minutes. Increase oven temperature to 450 ° F
- For the topping of sour cream :.
- While the cheesecake is cooling, whisk the sour cream, sugar and vanilla until smooth
- Once the cake cool for about 15 minutes, the spoon sour cream filling on tops. With the back of a spoon or offset spatula, smooth the surface each.
- Place cheesecake in the oven (remember the heat should be increased to 450 ° F) and cook for about 5 minutes. Remove from oven and place on a rack to cool to room temperature.
- Refrigerate overnight to set cheesecakes. * Do not put cheesecakes in the refrigerator until it has cooled to room temperature.
- Top with fresh berries before serving.