To make mini cheesecakes, you can use ceramic ramekins or you can invest in a mini cheesecake pan. You can find them at specialty kitchen stores such as Golda's Kitchen or Williams Sonoma. I used the recipe from the box that my pan came in, but I did make some minor changes.
1 cup graham cracker crumbs
2 tbsp sugar
1/4 tsp salt
2 tbsp unsalted butter, melted
450g (1 + 3/4 pkgs) plain cream cheese, room temperature
1/2 cup full fat sour cream, room temperature
2 eggs, room temperature
1/4 cup heavy cream, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
- Preheat oven to 350 degrees F. Lightly coat ramekins or mini cheesecake pan with nonstick cooking spray.
- To make the crusts, stir together cookie crumbs, sugar and salt in a small bowl. Add the melted butter and stir until combined. Divide the mixture among the cups and press evenly into the bottom using your fingertips. Bake for 10 minutes. Remove from oven and let crusts cool. Reduce the oven heat to 300 degrees F.
- To make the filling, in a medium glass bowl, beat the cream cheese on low speed until smooth, about 2-3 minutes. Increase the speed of the mixer to medium-low and add the eggs one at a time, beating well after each addition. Add the heavy cream and sour cream and beat until incorporated, about 1 minute. Add the sugar, vanilla and salt and beat until incorporated, about 2 minutes. Make sure to stop occasionally to scrape down the sides of the bowl.
- Pour the batter into the crusts, dividing evenly among the cups. Bake until the cheesecakes are set, about 30 minutes. Transfer the pan to a wire rack and let cool completely before removing them from the pan. Refrigerate until you are ready to serve.
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