MINI NEW YORK CHEESECAKES
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
Time 1h25m
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, Fat 8.6 grams fat, SaturatedFat 5.2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7.9 grams sugar, Fiber 0.1 grams fiber, Protein 1.5 grams protein, Sodium 0.4 milligram of sodium
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
NEW YORK CHEESECAKE
Provided by Shiran
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
- In a medium bowl, mix together crumbs, sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
- Increase oven temperature to 425°F/220°C.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
- Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times). My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe :) Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
- Cheesecake will keep in the refrigerator for up to 5 days.
THE BEST NO BAKE MINI CHEESECAKES
No bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no bake cheesecake this good, you may just find no need to bake cheesecake ever again.
Provided by Jolina
Categories Dessert
Time 6h30m
Number Of Ingredients 9
Steps:
- If using a mini cheesecake pan with removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside (see notes).
- In a medium bowl, combine all ingredients for the crust until evenly moist.
- Scoop a heaping tablespoon into each cavity or cupcake cup and press firmly down into the bottom of the pan (see notes). Chill while preparing the filling.
- In another large bowl, beat 2 blocks of cream cheese, 1 tsp vanilla and 1 cup sugar until smooth and incorporated (about 2-3 minutes on medium speed).
- In a separate bowl, whisk mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).
- Fold this into your cream cheese mixture.
- Transfer the filling into your prepared pan, smoothen the tops and chill for at least 6 hours or until set (preferably overnight). Serve with your favourite toppings (optional).
Nutrition Facts : Calories 159 kcal, Carbohydrate 16 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 53 mg, Sugar 11 g, ServingSize 1 serving
NEW YORK-STYLE MINI CHEESECAKES
Start spreadin' the news! These crowd-pleasing New York Style Mini Cheesecakes only take 20 minutes to prep for the oven.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
- Beat cream cheese and remaining sugar with mixer until blended, Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours. Top with pie filling just before serving.
Nutrition Facts : Calories 430, Fat 27 g, SaturatedFat 16 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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- Cream together cream cheese, sour cream, and sugar until fluffy. Scrape down sides of bowl and slowly stir in lemon juice. Add eggs one at a time and beat until well blended. Stir in vanilla and salt. Spoon cheesecake into prepared crusts. Bake for 20 to 25 minutes until center is almost set.
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Estimated Reading Time 5 mins
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4.6/5 (36)Category FancyCuisine AmericanTotal Time 30 mins
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- Preheat oven to 350°F (177°C). Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, so there will be 2-3 empty. You could skip the liners and spray the pan with non-stick spray or grease with butter, but the mini cheesecakes are pretty stubborn to release from the pan. I recommend using liners to make things easier.
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