Cheesecake is a staple dessert to have at gatherings. This week I had to bake several mini cheesecakes. They are the perfect size to have when you don’t want to bake a cake size one. You can pretty much top the cheesecake with anything your heart desires. I decided to top mine with a homemade strawberry sauce that I will also include the recipe for.
What you will need
16 Graham Crackers
½ cup of pecans
4 tbsp of melted butter (unsalted)
¼ cup sugar
½ tsp of cinnamon
1 pound of cream cheese (room temperature)
¼ tsp of salt
1 cup of sugar
1 tsp vanilla extract
2 eggs (room temperature)
2 egg yolks
⅓ cup sour cream
For the crust:
Preheat oven to 350F. Line cupcake tins with papers.
Add Graham crackers and toasted pecans to your food processor/blender and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix the butter in completely.
Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a small flat tool. Bake for about 8 minutes at 350, or until fragrant and a slightly darker golden color. Remove from oven, set aside.
For the filling:
Add room temperature cream cheese to stand mixer with a whisk attachment and mix at medium speed to cream.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down and mix until completely homogenous.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix until completely smooth.
Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
Bake at 350F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cheesecake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature
You will need:
1 pint of fresh strawberries
⅓ cup of granulated sugar
2 tsp of fresh lemon juice
In a medium-sized saucepan, stir together the strawberries, granulated sugar, and lemon juice until well combined.
Place the saucepan over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil (about 5-8 minutes). Then, slightly reduce the heat to low-medium heat and allow the strawberries to continue cooking, stirring occasionally, until the mixture has thickened (about 15-20 minutes).
Once the mixture has thickened, remove it from the heat and pour it into a glass container and allow it to cool completely. Top on your favorite dessert or refrigerate until ready to use.