MINI CHEESECAKE RECIPE WITH SOUR CREAM RECIPES

Steps:

• {"@type": "HowToStep","text": "Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling. " }
• {"@type": "HowToStep","text": "Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. " }
• {"@type": "HowToStep","text": "Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. " }
• {"@type": "HowToStep","text": "Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 5-10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving." }

Steps:

• To begin, preheat your oven to 350 degrees Fahrenheit.
• In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Combine the ingredients fully together and then press into a cheesecake tin.
• Bake for 10-12 minutes. Wait for the cheesecake base to cool completely before moving onto the next step.
• In another bowl, blend together the cream cheese, eggs, greek yogurt, sugar, vanilla extract and salt. You should keep mixing until you get a smooth consistency.
• Spread the cheesecake filling onto the top of your base.
• Place the cheesecake back into the oven for 50 minutes. It will have some bounce to it when you remove from the oven and that is perfect.
• Allow the cheesecake to fully cool before serving.