Mini New Your cheesecakes. The perfect dessert in the perfectly pretty little portion. The secret to making perfect cheesecake is cooking the pan w/in a pan in water. These little portions are great for afternoon events and can be dressed up for any occasion. A little scrap book paper, scissors and floral embellishments make these little treats even sweeter. Don’t forget, everyday can be an event. xoxo
Mini New York Cheesecake (Nana’s recipe)
Preheat over 375`
Filling:
- 4 oz. light cream cheese
- 16 oz. light sour cream
- 1 stick of butter
- 2 tsp corn starch
- 1 ¼ cups sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 5 large eggs (added one at a time)
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup sugar (I add a little brown sugar for richness)
- Mix all ingredients and press into pan or individual cupcake linersAll ingredients at room temperature. Butter a spring form pan or individual cupcake liners. Whip cream cheese until fluffy. Beat in butter, corn starch, sugar, vanilla and lemon juice. Beat on high speed until blended. Beat eggs in one at a time and pour into pans. Cook 375` for 40 minutes, check for doneness. It may require a little more time. Spring form pans take 1 hour to cook. When done, turn off oven and leave in oven with door cracked for 1 hour.