Preheat oven to 300F. Mix crumbs, 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300F (150C) for 7 minutes. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
How to Make Mini Cheesecakes. Ready in under 30 minutes, mini cheesecakes are a perfect last-minute dessert. Prep Crust: Mix crushed vanilla wafers with butter and press into the bottom of a mini muffin pan (as per the recipe below). Prep Cheesecake Batter: Beat cream cheese, egg, powdered sugar and extracts in a bowl with a hand mixer. Pack down using a small ladle or glass cup to compact the crust and bring the sides up. Set the mini crusts aside. Meanwhile, beat softened cream cheese for 30 seconds or until creamy. Beat in eggs for 45 seconds, scraping the sides down and beating any lumps. Add the condensed milk and beat for another 20 seconds.
Limit it to once, as similarly to cakes, the changing temperature and pressure interrupt the rising process and cause sinking. Instead, use your recipe as a guideline and set a timer to alert you
Put the cream cheese, sugar, egg, sour cream, flour, lemon zest, lemon juice, vanilla, and salt in a food processor. Cover and process until smooth, stopping the machine at least once to scrape down the inside of the canister. Divide this mixture evenly among the prepared ramekins, a generous 1/4 cup in each.
Wrap the outside of a 6x2 or 6x3 springform pan with foil. In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and up the sides of the springform pan. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. 2 8 oz. packages cream cheese, softened. 3/4 cup white sugar. 2 eggs. 1 t vanilla extract. 12 raspberries, stuffed with chocolate chips (white or dark) melted chocolate for hearts and drizzling over cheesecakes, preferably different colors for contrast, but use whatever you’ve got. sprinkles of your choice.
1. Get Your Crust Right. One of the most common mistakes folks make with cheesecake crust is not crushing the graham crackers enough. It's best to use a food processor to get the finest texture possible. You don't want big chunks of graham cracker that will cause the crust to crumble.
Bake for 20-25 minutes or until the cheesecake appears almost fully set. There will be a little bit of a jiggle in the very center, but that will firm as it cools! Chill. Once baked, remove the cheesecakes from the oven and place on a cooling rack for 1 hour before placing the cheesecakes in the fridge to cool fully. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
Place a large metal baking or roasting pan (I usually use a 9×13 inch baking pan– do not use glass) on the bottom oven rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside.
Line a regular, 12-hole muffin pan with paper liners. Evenly distribute the crust into the liners. Press the mixture down with the bottom of a drinking glass so the crust is packed and molded firmly. Bake the crust (optional). Bake the crust for 5 minutes in a preheated 350°F / 180°C / gas mark 4 for 5 minutes.
Preheat oven to 375 degrees. Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake for 15 to 20 minutes or until set.
Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set. CbYkmdK.
