Cheesecake is always everyone’s favourite. This is a very simple and delicious cheesecake recipe. The best thing is, each serving is a perfect size. I serve the cheesecake with my homemade strawberry jam.
Yield: 12 mini cheesecakes
Ingredients:
¾ Oreo Baking Crumbs
3 Tbsp Unsalted butter, melted
½ Cup Sugar
2 pkg. (250 g each) Cream Cheese, softened
½ Tsp Pure Vanilla Extract
2 Eggs
½ Cup Sour Cream
Pinch of Salt
Preparations:
1. Preheat oven to 350 degree F.
2. Line cupcake pan with cupcake liner.
3. In a small mixing bowl, mix cookies and butter. Press about 1 tbsp of mixture in bottom of each cup. Bake until set, about 7 minutes.
4. Reduced oven temperature to 275 degree F. In a large bowl, beat cream cheese and sugar with electric mixer until well blended.
5. With the mixer running, add egg, 1 at a time.
6. Add vanilla, sour cream and salt.
7. Pour batter into cupcake pan, fill almost to the tops.
8. Bake for 20 minutes, until almost set. Let cool in cupcake pan. Wrap pan with plastic wrap. Refrigerate for 4 hours or overnight.
9. Serve with your favorite mixed berry or berry jam.
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