Tired of the same old dessert routine? Craving something decadent yet manageable? Then get ready to fall head over heels for these mini cheesecakes! This recipe delivers all the creamy, dreamy goodness of a classic cheesecake in perfectly portioned ramekins, making them ideal for a dinner party, a casual weeknight treat, or even a delightful solo indulgence. They're incredibly easy to make, requiring minimal effort for maximum deliciousness, making them a perfect addition to your collection of easy recipes and quick dinner ideas. These healthy meals are satisfying and delicious.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
- Optional: Your favorite toppings (fresh berries, chocolate shavings, caramel sauce)
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease six 6-ounce ramekins.
Prepare the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until evenly moistened. Divide the crumb mixture evenly among the prepared ramekins, pressing firmly into the bottom to create a crust.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined. Don't overmix!
Bake the cheesecakes: Pour the cheesecake filling evenly over the crusts in the ramekins. Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath, preventing cracking).
Bake for 25-30 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
Cool and chill: Remove the ramekins from the water bath and let them cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set.
Serve and enjoy: Garnish with your favorite toppings and serve chilled.
Tips for Success:
- Room temperature ingredients: Ensure your cream cheese is softened to room temperature for a smoother batter.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecakes.
- Water bath: The water bath helps to create a more even baking temperature and prevents the cheesecakes from cracking.
- Cooling time: Allowing the cheesecakes to cool completely before refrigerating is crucial for preventing cracks.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the cheesecake filling.
- Strawberry Cheesecake: Fold in ½ cup of chopped fresh strawberries to the cheesecake filling.
- Lemon Cheesecake: Add the zest and juice of one lemon to the cheesecake filling.
Nutritional Information (per ramekin, approximate):
This information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 300-350
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
- Protein: Approximately 5-7g
These mini cheesecakes are a delicious and easy homemade cooking project. Perfect for satisfying your sweet tooth without the commitment of a full-sized cake, these individual portions are sure to become a new favorite among your delicious dishes and best recipes. They are a simple yet impressive dessert that will impress your guests and leave them wanting more. Enjoy!