Mini Cheesecakes
1 cup graham cracker crumbs
3/4 cup plus 2 tbsp sugar, divided
3 tbsp butter, melted
3 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
3 eggs
1. Heat oven to 325.
2. Combine graham crumbs, 2 tbsp sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
4. Bake 25 to 30 min. or until centers are almost set.
5. Cool completely. Refrigerate 2 hours.
Tips:
Before preparing a cheesecake recipe, be sure to bring all the ingredients to room temperature. This ensures that the prepared batter will be smooth and help prevent the baked cheesecake from cracking.
Always add eggs 1 at a time to the cream cheese batter and beat about 15 seconds or just until blended. Overmixing the batter will incorporate too much air into the batter and result in less-than-desirable results.
Don’t be tempted to open the oven while baking the cheesecake as this quick temperature change is one cause of cracking. Instead use the oven light to check the progress, and refrain from opening the oven door until the low end of the recommended bake time.
The edge of the baked cheesecake should be slightly puffed and the center should be nearly set but be slightly jiggly. To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) If the center doesn’t move when gently shaken, it may already be overcooked. Do not use a knife to check doneness.
Makes 18 individual servings.
From Kraft
