Servings: 12 people
Calories: 200kcal
Cost: $15
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Muffin Tin
- Kitchen Torch
Ingredients
- 150 g Graham Cookie Crumbs
- 2 tbsp Granulated Sugar
- 4 tbsp Melted Butter
- 450 g Cream Cheese Softened
- 100 g Granulated Sugar For filling
- 2 large Eggs
- 1 tsp Vanilla Extract
- 120 g Sour Cream
- 30 g Granulated Sugar For topping
- q.s. Fresh Berries Optional
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of each liner to create the crust.
- In a large bowl, beat softened cream cheese and sugar until smooth; add eggs one at a time, incorporating fully before adding the next.
- Mix in vanilla extract and sour cream until the filling is silky and lump-free.
- Spoon the cheesecake filling evenly over the crusts in the muffin tin, filling each liner about three-quarters full.
- Bake for 20–25 minutes until the centers are set with a slight jiggle; cool completely and refrigerate for at least 2 hours.
- Sprinkle a thin layer of granulated sugar over each cheesecake and caramelize using a kitchen torch or oven broiler until golden brown.
- Top with fresh berries (if desired) and serve immediately.
Notes
This recipe is very appreciated for its ease and its irresistible taste. A dessert that will showcase your pastry skills!
Nutrition
Calories: 200kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 4mg
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