迷你芝士蛋糕

Name: 迷你芝士蛋糕
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Yield: 12 servings
Ingredients: 1.5 cup 饼干屑 大约10张全饼干; 3 tbsp 砂糖; 5 tbsp 无盐黄油 融化; 2 package 奶油芝士 完全软化至室温; 0.5 cup 砂糖; 2 eggs 室温; 0.25 cup 酸奶油 室温; 1 tsp 纯香草精; 1 tbsp 通用面粉; 1 pinch 盐; 1 cup 新鲜草莓; 蓝莓 切片或整粒; 0.5 cup 打发奶油 商店购买或自制

甜点2小时40分钟12 份简单

关于此食谱

这些经典的迷你芝士蛋糕奶油丰富，口感完美——采用黄油饼干屑外壳和顺滑香草奶油芝士馅料制作。在标准松饼盘中烘烤，易于初学者操作，每次都可靠，并且可以用您喜欢的配料无限定制。非常适合派对、聚餐或在家享用特殊款待。

步骤说明

1
Preheat your oven to ![325°F]. Line a standard 12-cup muffin tin with paper liners. This makes removing the cheesecakes easy and keeps them looking neat.
2
In a mixing bowl, stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter until the mixture resembles wet sand and holds together when pressed.
3
Divide the crust mixture evenly among the 12 muffin tin cups (about 2 tablespoons each). Use the bottom of a small glass or a wooden spoon to press the crumbs down firmly into an even layer.
4
Bake the crusts for 5 minutes, then remove from the oven and let cool while you make the filling. Keep the oven on.
5
In a large mixing bowl, beat the softened cream cheese with a hand mixer on ^[medium speed] until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the mixing bowl as needed.
6
Add the granulated sugar and beat on ^[medium] until combined, about 1 minute. Then add the all-purpose flour and salt and mix briefly to incorporate.
7
Add the eggs one at a time, beating on ^[low speed] after each addition just until the yolk disappears.
8
Add the sour cream and pure vanilla extract, and mix on ^[low] just until smooth and combined. The batter should be silky and pourable.
9
Divide the filling evenly among the 12 muffin tin cups, pouring over the cooled crusts. Fill each cup almost to the top — they won't puff much. Gently tap the pan on the counter a few times to release any air bubbles.
10
Bake at ![325°F] for 17–20 minutes, until the edges are set but the centers still have a very slight jiggle when you gently shake the pan.
11
Turn off the oven and crack the oven door open slightly. Let the cheesecakes sit in the warm oven for 10 minutes. This gentle cool-down helps prevent cracking and sinking.
12
Remove the pan from the oven and let cool completely on a wire rack at room temperature, about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours (or overnight) before serving.
13
Once fully chilled, top each mini cheesecake with a dollop of whipped cream, fresh strawberries / blueberries, a drizzle of fruit jam, or enjoy them plain. Serve cold directly from the fridge.

迷你芝士蛋糕

甜点2小时40分钟12 份简单

关于此食谱

步骤说明

1
Preheat your oven to ![325°F]. Line a standard 12-cup muffin tin with paper liners. This makes removing the cheesecakes easy and keeps them looking neat.
2
In a mixing bowl, stir together the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter until the mixture resembles wet sand and holds together when pressed.
3
Divide the crust mixture evenly among the 12 muffin tin cups (about 2 tablespoons each). Use the bottom of a small glass or a wooden spoon to press the crumbs down firmly into an even layer.
4
Bake the crusts for 5 minutes, then remove from the oven and let cool while you make the filling. Keep the oven on.
5
In a large mixing bowl, beat the softened cream cheese with a hand mixer on ^[medium speed] until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the mixing bowl as needed.
6
Add the granulated sugar and beat on ^[medium] until combined, about 1 minute. Then add the all-purpose flour and salt and mix briefly to incorporate.
7
Add the eggs one at a time, beating on ^[low speed] after each addition just until the yolk disappears.
8
Add the sour cream and pure vanilla extract, and mix on ^[low] just until smooth and combined. The batter should be silky and pourable.
9
Divide the filling evenly among the 12 muffin tin cups, pouring over the cooled crusts. Fill each cup almost to the top — they won't puff much. Gently tap the pan on the counter a few times to release any air bubbles.
10
Bake at ![325°F] for 17–20 minutes, until the edges are set but the centers still have a very slight jiggle when you gently shake the pan.
11
Turn off the oven and crack the oven door open slightly. Let the cheesecakes sit in the warm oven for 10 minutes. This gentle cool-down helps prevent cracking and sinking.
12
Remove the pan from the oven and let cool completely on a wire rack at room temperature, about 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours (or overnight) before serving.
13
Once fully chilled, top each mini cheesecake with a dollop of whipped cream, fresh strawberries / blueberries, a drizzle of fruit jam, or enjoy them plain. Serve cold directly from the fridge.