Mini Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
6 tablespoons melted unsalted butter
02 -
1¾ cups crushed graham crackers
→ Cheesecake Filling
03 -
16 ounces softened cream cheese
04 -
3/4 cup white sugar
05 -
1 large egg yolk
06 -
2 large eggs
07 -
1/2 teaspoon fine sea salt
08 -
2 teaspoons vanilla extract
→ Topping
09 -
Melted 8 ounces 56% dark chocolate
10 -
18 fresh strawberries, cleaned and dried
# Instructions:
01 -
Combine melted butter and crushed graham crackers until it feels like wet sand. Add about 1½ tablespoons of this mix to each spot in your cheesecake pan, pressing it firmly into place using a muddler or tamper.
02 -
Turn your oven on to 325°F to heat up while you work on the cheesecake filling.
03 -
With a stand mixer and paddle attachment, whip your cream cheese until silky. Sprinkle in sugar slowly while mixing on a low setting. Toss in eggs one after another, including the yolk, and scrape the bowl often. Finally, stir in the salt and vanilla until it's all smooth. Spread the filling over the crusts evenly and smooth out the tops.
04 -
Put them in the oven for 20-25 minutes. If they puff up, that's fine—they'll settle as they cool. Leave them in the pan to come to room temperature, then chill in the fridge for at least an hour.
05 -
When they're fully chilled, gently push up the removable bottoms to pop out each cheesecake. Pour some melted chocolate over the tops, then dip strawberries into the leftover chocolate and place them on top.
# Notes:
01 -
These are best eaten fresh—chocolate tends to set after a while.
02 -
A pan with removable bottoms is the trick to getting these out cleanly.