Mini Strawberry Cheesecakes

Ingredients:

For the Crust:

• 1 cup of Graham crackers
• 45 grams of melted Butter
• 1 tablespoon of Granulated sugar (optional)

For the Filling:

• 340 grams of Cream cheese
• 1/2 cup of Granulated sugar
• 1 teaspoon of Vanilla extract
• 1/3 cup of Sour cream
• 2 Eggs
• 1/2 teaspoon of Kosher salt

For the Strawberry Topping:

• 230 grams of Strawberries
• 1/4 cup of Sugar
• 1 1/2 teaspoons of Lemon juice
• 1 teaspoon of Cornstarch

Instructions:

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. For the crust, either pulse the Graham crackers in a food processor until they turn into fine crumbs or place them in a Ziplock bag and crush them with a cup until you achieve the desired consistency.
3. In a small to medium mixing bowl, combine the crumbs with the melted butter and, optionally, the granulated sugar. Mix until the crumbs are evenly coated with the butter.
4. Scoop approximately 1 teaspoon of the crumb mixture into each muffin tin, pressing it firmly and evenly into the bottom.
5. Bake the crust in the preheated 180°C (350°F) oven for about 5-8 minutes, being cautious not to let it burn. Once baked, remove the crust from the oven and let it cool to room temperature. Reduce the oven temperature to 140°C (280°F).
6. In a larger mixing bowl, combine the room temperature cream cheese, sour cream, and granulated sugar. Use an electric hand mixer to blend the ingredients until the cream cheese becomes creamy.
7. Whisk the eggs, then add them to the mixture, along with the kosher salt and vanilla extract. Mix until the batter is creamy and smooth. Be careful not to overbeat the mixture, as this can affect the cheesecake’s texture and cause cracking.
8. Pour the cheesecake batter over the crust in each muffin tin, filling each almost to the top. Tap the pan on a flat surface to release any air bubbles.
9. Bake the cheesecakes in the preheated 140°C (280°F) oven for approximately 15 minutes or until the edges are set but the centers are slightly jiggly. Keep the oven door closed for 5 minutes.
10. Then, open the oven door halfway and let the cheesecakes cool to room temperature over 1-2 hours.
11. Once the cheesecakes are cooled, wrap them tightly in plastic wrap and refrigerate them for at least 5 hours to allow them to set.

Strawberry Topping:

1. In a saucepan, combine the halved strawberries, sugar, and lemon juice over medium-high heat.
2. Mix the cornstarch with a little water and add it to the strawberry mixture, stirring constantly.
3. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
4. Set the topping aside to cool. When ready to serve, top the mini cheesecakes with about a tablespoon of the strawberry topping and enjoy!

Notes:

• Ensure the cream cheese is at room temperature for a smooth mixture.
• Use a nonstick cupcake or muffin pan for easy release.
• Opt for high-fat cream cheese like Philadelphia for stability.
• Allow the cheesecake to cool in the fridge for at least 5 hours or overnight.
• Ensure all ingredients are at room temperature for a creamy cheesecake.
• Avoid overbeating the mixture; add eggs one at a time.
• Scrape down the sides of the bowl to eliminate cream cheese lumps.
• Don’t open the oven door prematurely during baking to prevent cracking.