Individual Cheesecakes Recipes

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

INDIVIDUAL CHEESECAKES

Steps:

• In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until just combined.
• Add 1 more Bar of cream cheese and combine.
• Add 1/8+1/4Heavy Whipping Cream, 1/2 cup Sugar and Vanilla Extract and mix till just combined.
• Finally add 1 Egg and combine.
• Pour mixture into store bought individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven.
• Let cool till they are at room temperature and than refrigerate for at least 1hr.

INDIVIDUAL CHEESECAKES

Steps:

• Preheat oven to 350 degrees.
• Fill 9x13 pan with water and place on lower rack of oven.
• Combine cream cheese with sugar, beat until fluffy.
• Add whole eggs, then beat until smooth.
• Add egg yolks, beat again until smooth.
• Add vanilla, lemon juice, lemon juice, sour cream and flour, beat until smooth.
• Using large serving spoon, fill individual graham cracker crusts with batter.
• Place filled crusts on a baking sheet, and place on middle rack of oven. Cook approximately 50 minutes, until firm. Remove from oven, cool on wire rack. Top with topping of your choice- fresh or frozen fruit, warmed jam, or canned pie filling (I like strawberry or blueberry). Another option is to make a "turtle" cheesecake, with a layer of caramel sauce on the bottom of the crust before filling with the batter, then when cooked cheesecakes are not quite cool, spread the top with warmed hot fudge sauce, thin lines of caramel sauce (ice cream topping works great), and then chopped pecans or walnuts.