迷你芝士蛋糕
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.
