Individual mini baked cheesecakes
I love preparing Mini cheesecakes,because I don’t have to worry about slicing it while serving,always perfectly shaped and elegant looking cute mini desserts can be placed in room temperature for few hours on the desserts table. Enjoy
Ingredients: (makes 60 mini cheesecakes)
5 packages of cream cheese each 250g (Philadelphia ) (room temperature)
5 eggs (room temperature)
5 teaspoons vanilla
1+ 1/4 cup sugar
Crumbs:
6 cups walnuts
18 tablespoons melted unsalted butter
18 tablespoons sugar
Topping:
4 cans Chery pie filling (refrigerate)
Equipment:
5 Cheesecake pans each pan with 12 mini cups with discs
Preparation:
1.Finely ground 6 cups of walnuts in food processor,and put them in a medium bowl.
2.Add sugar,and melted butter to the ground walnuts,mix with a spatula until combined.
3.Preheat oven to 375 degrees F. Place one disc on each cup.Lightly grease with butter or use nonstick spray.
4.Divide mixture evenly (each with 1 tablespoon)among the 60 individual mini cups. Press walnut crumbs on bottom and about 1/3 up the sides of each cup.
5.In electric cake mixer add room temperature cream cheeses,blend well with dough hook first ;then change to wire whip,add eggs,vanilla,sugar,and blend well at high speed about 10 minutes to obtain very smooth mixture, set aside.
6.Fill evenly mini cups with cheese mixture.Bake in preheated oven about 14 minutes.
7. Remove pan from oven and place on rack to cool approximately 20 minutes .The tops will fall as they cool.
8.Cover with plastic wrap,and refrigerate overnight or,at least for few hours.
9.When cool,Lightly loosen the cheesecakes around the edges,with a small spatula, carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup,and take disc off of the bottom of the cheesecakes using a butter knife.
10.Open each cherry pie filling and takeout with a fork whole cherries,and put them in a dish,for later use.
11.Arrange cooled mini cheesecakes in a nice plate,place 2-3 cherries on top .Refrigerate until ready to serve.Few
5 packages of cream cheese each 250g (Philadelphia ) (room temperature)
5 eggs (room temperature)
5 teaspoons vanilla
1+ 1/4 cup sugar
6 cups walnuts
18 tablespoons melted unsalted butter
18 tablespoons sugar
4 cans Chery pie filling (refrigerate)
5 Cheesecake pans each pan with 12 mini cups with discs
1.Finely ground 6 cups of walnuts in food processor,and put them in a medium bowl.
2.Add sugar,and melted butter to the ground walnuts,mix with a spatula until combined.
3.Preheat oven to 375 degrees F. Place one disc on each cup.Lightly grease with butter or use nonstick spray.
4.Divide mixture evenly (each with 1 tablespoon)among the 60 individual mini cups. Press walnut crumbs on bottom and about 1/3 up the sides of each cup.
5.In electric cake mixer add room temperature cream cheeses,blend well with dough hook first ;then change to wire whip,add eggs,vanilla,sugar,and blend well at high speed about 10 minutes to obtain very smooth mixture, set aside.
6.Fill evenly mini cups with cheese mixture.Bake in preheated oven about 14 minutes.
7. Remove pan from oven and place on rack to cool approximately 20 minutes .The tops will fall as they cool.
8.Cover with plastic wrap,and refrigerate overnight or,at least for few hours.
9.When cool,Lightly loosen the cheesecakes around the edges,with a small spatula, carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup,and take disc off of the bottom of the cheesecakes using a butter knife.
10.Open each cherry pie filling and takeout with a fork whole cherries,and put them in a dish,for later use.
11.Arrange cooled mini cheesecakes in a nice plate,place 2-3 cherries on top .Refrigerate until ready to serve.Few