Mini Cheesecakes
This is a recipe I found, but made a little change to it. The cheesecakes are really fluffy.
This is a recipe I found, but made a little change to it. The cheesecakes are really fluffy.
- Carbohydrate 26.1140714403627 g
- Cholesterol 28.39 mg
- Fat 7.43982688755638 g
- Fiber 0.774821633250211 g
- Protein 2.77673095948571 g
- Saturated Fat 3.10673299262688 g
- Serving Size 1 1 Serving (48g)
- Sodium 205.493081713361 mg
- Sugar 25.3392498071125 g
- Trans Fat 0.721405994367973 g
- Calories 181 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Line muffin tins with paper liners.
- Place graham cracker crumbs in a small bowl with the butter and mix. Put a spoonful in each muffin tin.
- Beat cream cheese, sugar, eggs and vanilla until light and fluffy in a bowl.
- Fill each muffin liner with this mixture.
- Bake for 15 minutes.
- Once cooled, top with a spoonful of pie filling.
Bakers frequently fail by using cold cream cheese straight from the refrigerator, which leaves stubborn lumps in the batter instead of creating a smooth emulsion. Softening the block to room temperature before mixing allows the fats to trap air properly. Cream cheese contains a high percentage of fat, meaning mechanical aeration is essential for lightness. Incorporating the egg at medium speed introduces air cells that expand under heat, yielding a fluffy interior within a 15-minute bake at 350 degrees Fahrenheit. Over-beating after the egg addition incorporates excessive air, causing the structure to deflate and crack during cooling.
Swapping canned pie filling for fresh fruit changes both the moisture balance and the structural integrity of the topping. Canned preserves contain high levels of cornstarch and added sugars that create a stable, gelatinous gel capable of sitting on a delicate dairy surface without bleeding excess liquid. Fresh fruit releases free water upon contact with cold dairy, leading to soggy crusts if applied too far in advance. Commercial fillings also offer consistent pectin content, whereas fresh berries vary wildly in acidity and water content depending on seasonal ripeness.
Line standard muffin tins with paper liners to ensure clean removal after chilling. Graham cracker crumbs must be moistened evenly with melted butter to form a cohesive base that resists crumbling when bitten. Press exactly one tablespoon of crumb mixture firmly into the bottom of each liner using a flat-bottomed glass. Chill assembled cheesecakes for at least two hours before serving to firm the protein network.
