MINI NEW YORK CHEESECAKES RECIPE | EATINGWELL
These mini cheesecakes aren't just adorable--baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.
Provided by Breana Killeen
Categories Healthy Spring Cake Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.
- To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).
- Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.
- To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.
- To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
Nutrition Facts : Calories 216.7 calories, CarbohydrateContent 20.3 g, CholesterolContent 95 mg, FatContent 12.7 g, FiberContent 0.5 g, ProteinContent 5.9 g, SaturatedFatContent 6.7 g, SodiumContent 191.2 mg, SugarContent 16.7 g
MINI NEW YORK CHEESECAKES RECIPE | BBC GOOD FOOD
Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé
Provided by Valerie Barrett
Categories Dessert, Dinner
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield Makes 48 squares or 96 rectangles
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
- Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
- Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
- Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
- To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.
Nutrition Facts : Calories 124 calories, FatContent 8.6 grams fat, SaturatedFatContent 5.2 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 7.9 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 1.5 grams protein, SodiumContent 0.4 milligram of sodium
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