Cheesecake. Love it.
Easy, perfectly portioned cheesecake....love even more.
This recipe is not a diet friendly one, although you could substitute the full fat dairy ingredients for lower fat versions and still have a nice dessert which would save you a few calories without sacrificing too much flavor.
What I love about this recipe is it's simplicity. Making perfect cheesecake can be tricky. But if you follow the directions just right with this one, I guarantee success with little effort.
There are a few rules to making these cheesecakes come out great:
- Make sure all of your dairy ingredients are at room temperature. Eggs, cream cheese, sour cream, even the lemon juice. Let them sit out on the counter for at least 30 minutes to an hour before baking. (amount of time to bring ingredients to room temperature will depend on the temperature of the room itself. )
- DO NOT over beat the eggs!
- DO NOT over bake the cheesecakes. If they look a little wet and jiggle a bit in the center, that is fine. If they puff up and begin to crack...you've baked them too long.
There are a few options for the "crust". You can use either a whole round buttery cracker, a whole round gingersnap cookie, or a whole vanilla wafer cookie. Your choice. The cracker will obviously be less sweet than the other two options. I love the gingersnap cookie, myself.
There is no fussy water bath to deal with and no waiting for it to be refrigerated overnight to enjoy these. They are quick to make and eat. You do need to refrigerate them once they sit out of the oven, but an hour in the fridge will do it.
I've topped mine with a few sliced strawberries and then drizzled some melted strawberry jam on top of that for a quick strawberry topping...but you could leave them plain or top them as you like.
Give this recipe a try today! You will be glad you did and so will the people you share it with.
Mini NY Style Cheesecakes
Yield: approximately 16 mini cheesecakes
*I'm not going to give nutritional information on this recipe, as it is an indulgent one. Enjoy in moderation.
16 oz. of full fat cream cheese, at room temperature (can sub reduced fat, if you like)
3/4 cup granulated sugar
1 tsp. pure vanilla extract
1 TBS fresh lemon juice
1/4 tsp. salt (optional- but balances out the sweetness)
1/2 cup full fat sour cream, at room temperature (can sub reduced fat, if you like)
2 eggs, at room temperature
approx. 16 round buttery crackers OR gingersnap cookies OR vanilla wafers, for "crust"
Sliced strawberries and strawberry jam
- Preheat oven to 325 degrees F. Line the wells of standard sized muffin tins with paper liners. This recipe will yield about 16 mini cheesecakes. (I recommend using liners, the cakes might be hard to remove from the tins if you just spray them. I have never made them without the liners, so I can't tell you they would be difficult to remove from experience...that is just my opinion)
- In large bowl, with electric mixer, combine the cream cheese and the granulated sugar. Beat until combined. Add in the vanilla extract, lemon juice, salt (if using), and sour cream. Beat until combined. Add in one egg at a time, beating until JUST combined after each one. DO NOT OVERBEAT!
- Place a cracker/cookie into the bottom of each paper liner. Fill each well about 2/3rds of the ay full of cheesecake batter.
- Bake at 325 degrees F for 15 -17 minutes or until the edges are set and the middles look a little wet. If the cheesecakes start to puff up and crack, you've baked them too long. DO NOT OVERBAKE!
- Remove from oven and allow to cool in pan for about 30 minutes. After 30 minutes, you can remove them from the pan and place in refrigerator OR leave them in the pan and put into refrigerator for about an hour, or until the cakes are firm.
- To top, place a few slices of strawberries on each one and heat up some strawberry jam in the microwave until it's liquidy. Put about two tsp. of liquid strawberry jam on top of the sliced strawberries. Allow the jam to cool before eating.
Honestly, one of the best no fuss recipes I have ever made for cheesecake.
I want to wish each and every one of you a very Happy Thanksgiving! I am grateful for so many things in my life...my family, my health, and for all of you that continue to come here, read and make the recipes I post.
Remember, tomorrow is one day. One day to enjoy some of the indulgent foods you try to avoid. It's not permission to indulge the entire weekend, week, month or season, for all that matters.
HAPPY THANKSGIVING, ALL!!
HAPPY THANKSGIVING, ALL!!
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Tuesday Trivia @ Memories by the Mile
W'ined Down Wednesdays @ Dizzy, Busy, Hungry