New York Mini Cheesecake
New York-style cheesecake - it’s creamy, tangy and melt-in-your-mouth.
Equipment
- Mixing bowl
- Measuring Cups / Spoons
- Weighing Scale
- Stand Mixer / Hand Mixer
- Whisk Attachment
- Cupcakes Baking Tray
- Cupcake Liners
- Spatula
- Grinder / Mixer
- Small bowl
- Spoon
Ingredients
For the filling
- 400 gram Cream Cheese 1 and ¾ cup
- 200 gram Sour cream/Yogurt ¾ cup + 1 tbsp
- 150 gram Sugar ¾ cup
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 20 gram All Purpose Flour 2 tbsp
- ⅛ teaspoon Salt
For Cheesecake Crust
- 80 gram Graham Crackers 5 Big Graham Cracker
- 30 gram Butter 2.5 Tbsp
Instructions
- Ingredients
- Preheat the Oven at 300 F / 150 C
- Grind the Graham Crackers and pour them into a small bowl. Add melted butter to it and mix till well combined.
- Line the baking tray with cupcake liners.
- Fill the cup with 1.5 to 2 teaspoon of graham crackers and butter mix.
- Press It down with a flat object. I used a glass to press.
- Now in a big bowl / Stand mixer take the cream cheese, sour cream, vanilla extract and beat it with whisk attachment till it smooths. (approximately 2-3 mins) Keep Scrapping the sides in between for even texture.
- Add sugar and mix it. Mix it till well combined and light. But do not over beat/mix it. If you over mix/beat the batter then you will incorporate too much air in it and the cheesecake will crack while baking.
- Add eggs and fold them in.
- Add flour and mix it together.
- Pour the batter in the cupcake molds. Fill in the cups about 80%. Don't overfill it, the cheesecakes rise up a little while baking and need room to expand.
- Bake for exact 15 mins. Do not overbake them or they will crack.
- After 15 mins switch off the oven and open the oven door slightly. Let the cheesecakes be in the oven for 5 minute. This will help in gradually deflating the dome over the cheesecake. If you directly get them out, due to temperature difference they will sink in the center.
- After 5 mins of resting in the switched off oven, get them out. They will be slightly jiggly. Do not be tempted to bake more looking at the texture.
- Allow them to cool down at room temperature then cover them properly and put them in fridge to set for overnight.
- Once you get them out of the fridge, just before serving take off the cupcake liner.
- You can serve them as it is, or with fresh fruits, whipped cream, glazed nuts or glazed berries. Some even like to drizzle chocolate sauce over it.
Notes
- Do not over beat the batter. Remember we want a smooth soft batter but not with lot of air in it.
- Cheesecake need to be jiggly when you get it out of oven. They will firm up when you refrigerate overnight.
- If you like Graham cracker crust you can add some more crust layer. I like it as a supporting texture and not the one overpowering the cheesecakes essential flavors.
- Do not bake over 15 mins.
- Once you switch off the oven do remember to leave the oven door slightly ajar and let the cheesecake sit in the warm oven for 5 minutes before taking out.
- Do not over fill the cupcake liners.
- Do not be worried when you see a dome on cheesecakes while baking, they will level off after cooling.
- If you like pecans/ walnuts then you could dry roast them and grind them with graham crackers. They will give a nice taste and texture to the cheesecake base.
Tried this recipe?Let us know how it was!