Mini Cheesecakes with Tangy Topping
Here is how to make one of my favorite party desserts, Mini Cheesecakes with Tangy Topping. These are made in muffin tins with a graham cracker crust, and have a cheesecake filling, baked in the oven. A delicious sweet, sour sauce tops each one of them. These are perfect as finger food for a reception
Here is how to make one of my favorite party desserts, Mini Cheesecakes with Tangy Topping. These are made in muffin tins with a graham cracker crust, and have a cheesecake filling, baked in the oven. A delicious sweet, sour sauce tops each one of them. These are perfect as finger food for a reception
- Carbohydrate 30.3898627777778 g
- Cholesterol 178.163888888889 mg
- Fat 16.8730422222222 g
- Fiber 0.348444438510471 g
- Protein 7.43765777777778 g
- Saturated Fat 8.38200277777778 g
- Serving Size 1 1 Serving (105g)
- Sodium 225.201166666667 mg
- Sugar 30.0414183392673 g
- Trans Fat 2.10468222222223 g
- Calories 299 calories
Step-by-step
- Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside.
- Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another.
- Now, beat the 3 egg whites until stiff, and set aside.
- Bet the 3 egg yolks just slightly.
- In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese.
- Beat until smooth and fluffy.
- Now, fold the 3 stiffly beaten egg whites into the the creamy mixture.
- Blend gently, but completely.
- Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full.
- Bake at 350 degrees for about 15 to 20 minutes.
- The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little.
- Allow baked cheesecakes to cool 10 to 15 minutes.
- The centers will fall, forming an indentation on each cheesecake.
- Carefully remove the miniature cheesecakes from the muffin tins, keeping as much "crust" intact as possible, and place on a nice serving plate.
- Spoon about 1 teaspoon of the Sour Cream Filling (below) into each indentation.
- Store, covered with plastic wrap, in the refrigerator until ready to serve.
Golden-brown edges pulling slightly away from the metal walls frame each individual portion, while the centers sink intentionally into small, distinct cups designed to hold the sour cream topping. Many cooks ruin these treats by overbaking them until the entire surface hardens, or by skipping the essential step of bringing the cream cheese completely to room temperature before mixing. Temperature control determines whether the batter incorporates smoothly or leaves stubborn lumps that disrupt the final texture.
Evaluating doneness requires careful observation of the oven environment rather than relying strictly on timers, because muffin tins heat rapidly at 350 degrees Fahrenheit. Watch for the perimeter to shrink away from the 2.5-inch tin cups and exhibit a pale golden hue within 15 to 20 minutes, signaling that the structure has set while the middle retains a slight jiggle. Allowing the baked portions to cool for 10 to 15 minutes enables the centers to drop naturally, creating the required indentation without tearing the fragile graham cracker base.
Substitutions demand precision when altering standard ratios, particularly if swapping graham crackers for alternative cookies which may require adjustments to the butter binding agent.
