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Another Recipe Kitchen Tested by the Party Saviors

Mini Vanilla Bean Cheesecake

CATEGORY: Dessert - Cake
Perfect for a lunch dessert or a light dinner dessert, these mini cheesecakes look fabulous and taste scrumptious.
minivanillabeancheesecake
SERVINGS: 12
PREP TIME: 30 minutes
COOK TIME:  30 minutes
INGREDIENTS
Crusts:
1 cup chocolate cookie, vanilla wafer crumbs or graham cracker crumbs
2 T sugar
pinch of salt
2 T unsalted butter, melted

Filling:
8 oz cream cheese
1 egg
1/8 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla, or 1 vanilla bean
pinch of salt

Decorations:
Berries, sliced fruit, chocolate shavings and/or flowers.  This is where you can get creative and use what is in season.
DIRECTIONS
  1. It is best to have all the ingredients at room temperature. Preheat oven to 350 degrees. Lightly coat the cups of a 12-cup cheesecake pan with nonstick cooking spray.  I found my cheesecake cup cake pan at Sur La Table.  Love this pan!!!!
  2. To make the crusts, in a small bowl, stir together the cookie crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture evenly among the cups and using your fingertips, press it evenly into the bottom.
    Bake the crusts.  This will take approximately 10 minutes. Transfer the pan to a wire rack and let cool completely.
  3. Reduce the oven temperature  to 300 degrees.
  4. Using an electric mixer or hand beater place cream cheese in large bowl and beat on low speed until smooth; about 3 minutes.  Add eggs to cream cheese one at a time.  Make sure the first egg is well incorporated before adding the second egg.  Add the heavy cream and beat for approximately 1 minute.  Add the sugar and salt and beat until thoroughly mixed, about 2 minutes.  You'll need to scrape down the sides of the bowl a couple of times.  Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours beore unmolding. To unmold, pop up the bottom of each cup.  Use a small spatula or knife to remove the cake from the metal bottom. 
  5. Decorate and serve.