Try this Mini Cranberry Cheesecakes recipe, or contribute your own.
- Carbohydrate 227.415363166691 g
- Cholesterol 493.715803073532 mg
- Fat 174.846215485518 g
- Fiber 5.8599236773044 g
- Protein 18.663251830899 g
- Saturated Fat 102.820054930353 g
- Serving Size 1 1 recipe (941g)
- Sodium 15722.1115799425 mg
- Sugar 221.555439489386 g
- Trans Fat 18.1115775779943 g
- Calories 2503 calories
Step-by-step
- Whisk together cornstarch and orange juice in small pan over medium heat.
- Add in cranberry sauce, stir, and bring mixture to a boil for one minute.
- Allow to cool.
- Pre-heat oven to 350.
- Place paper liners in 9 cups of muffin pan.
- Mix together graham cracker crumbs and melted butter mixing well.
- Divide between the lined cups, pressing gently to flatten.
- Cream together the cream cheese and sugar until creamy.
- Add in the egg and the vanilla and mix until blended.
- Divide and spoon into the lined cups to about â…” full.
- Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
- Bake for 20 minutes.
- Allow to cool completely in pan.
- Remove from pan.
- Top with additional cranberry sauce and refrigerate at least 1 hour.
Bakers frequently err by failing to temper the cream cheese before mixing, which introduces stubborn lumps into the batter that refuse to smooth out during baking. When cold dairy meets sugar and eggs at room temperature disparities, the fat globules fail to emulsify correctly into a uniform matrix. Bringing the eight ounces of cream cheese to a genuine room temperature of 68 degrees Fahrenheit guarantees a completely smooth, homogenous batter that traps air efficiently when the single egg is incorporated. Stirring the cornstarch and orange juice together in a small pan over medium heat before applying heat activates the starch molecules fully, allowing the liquid to thicken upon boiling for precisely one minute without scorching the delicate citrus compounds.
Achieving Structural Stability in Miniature Formats
Standard metal muffin tins conduct heat aggressively along the perimeter while insulating the center, meaning paper liners act as crucial thermal buffers to prevent the outer edges of the crust from burning before the custard sets. Pressing the half cup of graham cracker crumbs mixed with two tablespoons of melted butter firmly into the liners creates a dense thermal base that resists crumbling when portioned. Swirling precisely one tablespoon of the cooked cranberry sauce into the batter using the tip of a paring knife creates density differentials that must be baked at 350 degrees Fahrenheit for twenty minutes until the centers register a slight jiggle. Allowing the pan to cool completely on the counter before moving the units to refrigeration prevents condensation from pooling on the surface.
- If whole berry cranberry sauce is unavailable, substitute a tart fruit compote at a one-to-one ratio by weight, ensuring excess liquid is strained to prevent soggy crusts.
- Store the finished portions in an airtight container in the refrigerator for up to three days, as the moisture from the fruit will eventually degrade the crispness of the graham cracker base.
- Serve these miniature desserts alongside unsweetened black coffee or sharp herbal teas to balance the rich, high-fat dairy profile with contrasting bitterness.
