Cheesecakes are wonderful. I remember my first Cheesecake Factory slice- delicious and creamy! The only problem I have with these cheesecakes is how guilty I feel after each slice (which by the way, I had to share with my mum to finish it). When cutting a slice, cutting a small slice makes you itch to take a bit, taking too large a slice is too fattening. So what’s the solution?
These individual cheesecakes are not only cute, but they are delicate and not overly creamy and thick! Another bonus is that this recipe is super easy, and I can’t stress any further when I say ‘easy’.
First, make the crust and distribute into 15 muffin cavities, and bake it for 10 minutes.
While the crust has been baked and taken out to cool, we can move on to the cheesecake batter. Mix cream cheese, then eggs, then heavy cream with vanilla bean (can substitute with 1 tsp vanilla extract), and lastly sugar.
If you find your mixture too lumpy for your liking, you can strain the filling.
Use an ice cream scoop to distribute the cheesecake batter, and then bake it in the oven! See? Easy!
Or you can melt some chocolate and decorate it as you wish! You can pour the chocolate into a ziploc bag and snip off the corner, so that you can treat it like a chocolate pen. Or, you can simply use a teaspoon and drizzle the chocolate on top.
Makes: 15 mini cheesecakes
Ingredients for crust
- 114g digestive biscuits (or graham crackers)
- 2 tbsp sugar
- Pinch of salt
- 55-65g unsalted butter
Ingredients for cheesecake filling
- 12 oz cream cheese (room temperature)
- 2 eggs (room temperature)
- 1/4 cup heavy cream
- 1 vanilla bean (or 1 tsp of vanilla extract)
- 1/2 cup sugar
- Pinch of salt
Melted chocolate for decoration (optional)
- Preheat oven to 175°C
- Line 15 muffin cavities with cupcake liners.
- Melt the butter.
- Crush the biscuits into crumbs.
- Stir together biscuit crumbs with the sugar, salt and melted butter
- Distribute among 15 muffin cavities (about 1 heaped tablespoon each), and bake for 10 minutes.
- When done, leave it out to cool, and turn down the temperature to 150°C
- Beat the cream cheese until smooth, using a stand mixer with the paddle attachment on.
- At medium-low speed, add the eggs in, one at a time.
- Add the heavy cream and vanilla bean (or vanilla extract) as well, and beat until incorporated.
- Add the salt and sugar and beat until incorporated
- If your cheesecake filling is too lumpy for your liking, you can strain your filling
- Distribute the cheesecake filling evenly among the 15 cavities.
- Bake for about 20 minutes. To check if they are done, shake the muffin pan lightly, and if the center only is slightly wobbly, it is done.
- Cool to room temperature on a wire rack, before putting the mini cheesecakes in the fridge for 2 hours.