These mini cheesecakes are the perfect way to get your fill of decadence in a bite-sized deliverance. The small size makes it easy to take on-the-go while walking on the way to class. With a chocolate base and strawberry topping, this recipe is sophisticated enough to impress the people you pass on Sproul Plaza, while simple enough to execute without burning your place down. Feel free to customize your cheesecake with different fruits and syrups. This recipe is for 12 individual cheesecakes.
What you’ll need:
For the cheesecake:
1 cup crushed chocolate graham crackers (about 6 to 7 rectangles)
4 tablespoons melted butter
3/4 cup sugar
16 ounces cream cheese (room temperature)
2 eggs (room temperature)
2 teaspoons vanilla extract
For the strawberry syrup:
1 cup strawberries and some extra to top the cheesecakes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice (optional)
What you’ll do:
- Preheat oven to 350 degrees Fahrenheit.
- Place cupcake liners into muffin tin.
- Mix together the crackers and the melted butter.
- Add a tablespoon of the mixture into each well and press down firmly.
- Mix together the cream cheese in a bowl to soften. Add one egg and mix thoroughly before mixing in the other egg. After combining the cream cheese and eggs, add in the 3/4 cup sugar and the vanilla extract. Make sure all the ingredients have dissolved completely into the cream cheese and that there are no lumps.
- Divide the batter evenly into each well. Fill the holes close to the top.
- Bake for 15 minutes. After baking, the cheesecakes should be left to cool and then placed in the fridge for at least four hours or preferably overnight.
- Slice the strawberries and add them into a saucepan along with the water, sugar and lemon juice.
- Bring to a boil and simmer for 15 minutes.
- Blend the mixture to make a smooth syrup. Cool the syrup in the fridge about 30 minutes.
- Add the syrup and fresh strawberries to the chilled cheesecakes.
Contact Angeline Nguyen at [email protected].