Twice Baked Jumbo Mini Cheesecakes Food

CHEESECAKE FOR TWO

Steps:

• For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.
• Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.
• For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.
• Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.

EVERYONE'S FAVOURITE MINI CHEESECAKES

Steps:

• Preheat oven to 350*. Line a mini muffin tray with paper liners, which makes removal easier.
• In a bowl, mix ingredients for the crust. Divide evenly among the lined muffin cups, and press down lightly. Set aside.
• In a large bowl, mix cream cheese, sugar and flour until smooth.
• Add sour cream and vanilla. Mix well.
• Add eggs, one at a time. Mix well.
• Carefully fill cups, and bake for 20 minutes, or until filling is firm.
• Allow to cool to room temperature, then chill for at least 1 hour before serving.
• Remove paper liners, and top with optional jams or pie filling.
• These are also quite delicious plain. :).

TWICE-BAKED JUMBO MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins (tassie pans) with paper liners (2 inches in diameter). Finely crush the vanilla wafers and graham crackers, preferably in a blender or a household mixer. Brown the butter on low heat. Mix the wafers, crackers and the butter in a bowl with a spoon until the crumbs begin to stick together. Place the crumbs into the paper liners and use a spoon to flatten them to make the crust even. Bake the crusts for 5 minutes. Cool in room temperature for 5 minutes. In a separate bowl, beat sugar and eggs with an electric mixer until they begin to thicken. Add cream cheese, lemon or lime juice and vanilla extract and continue beating. If the mixture ends up looking a little lumpy, that is perfectly normal and the lumps will disappear in the oven. Place the cream cheese mixture on top of the crusts (the paper liners will only be filled up to one-half or so). Bake for 15 minutes. Cool in the fridge for at least 4 hours (cooling overnight works very well if the cheesecakes are made a day in advance). (Optional) Cut the strawberries in half and put on top of 8 of the cheesecakes. (Optional) Pan-fry the bacon with maple syrup. Cut each slice in half and put one piece each on top of 8 of the cheesecakes. (Optional) Melt the chocolate using a double boiler and add the butter. Spoon the chocolate ganache on top of 8 of the cheesecakes and put them back in the fridge for 30 minutes.

TWICE-BAKED JUMBO MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins (tassie pans) with paper liners (2 inches in diameter).
• Finely crush the vanilla wafers and graham crackers, preferably in a blender or a household mixer. Brown the butter on low heat.
• Mix the wafers, crackers and the butter in a bowl with a spoon until the crumbs begin to stick together. Place the crumbs into the paper liners and use a spoon to flatten them to make the crust even.
• Bake the crusts for 5 minutes. Cool in room temperature for 5 minutes.
• In a separate bowl, beat sugar and eggs with an electric mixer until they begin to thicken. Add cream cheese, lemon or lime juice and vanilla extract and continue beating. If the mixture ends up looking a little lumpy, that is perfectly normal and the lumps will disappear in the oven. Place the cream cheese mixture on top of the crusts (the paper liners will only be filled up to one-half or so).
• Bake for 15 minutes. Cool in the fridge for at least 4 hours (cooling overnight works very well if the cheesecakes are made a day in advance).
• (Optional) Cut the strawberries in half and put on top of 8 of the cheesecakes.
• (Optional) Pan-fry the bacon with maple syrup. Cut each slice in half and put one piece each on top of 8 of the cheesecakes.
• (Optional) Melt the chocolate using a double boiler and add the butter. Spoon the chocolate ganache on top of 8 of the cheesecakes and put them back in the fridge for 30 minutes.

MINI CHEESECAKES

Steps:

• Mix cream cheese, sugar and vanilla with electric mixer on medium speed, until well blended.
• Add eggs; mix until blended.
• Line 12 muffin cups with paper; place 1 cookie at the bottom of each cup.
• Pour batter evenly into muffin cups.
• Bake at 350 for 20 minutes or until centers are almost set.
• cool.
• Refrigerate 3 hours or overnight.
• Garnish with fresh fruit.

SAVOURY MINI CHEESECAKES

Steps:

• Preheat oven to 300ºF.
• Spray 3 miniature muffin trays with nonstick cooking spray.
• Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
• Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
• Beat cream cheese to blend.
• Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
• Divide mixture into 2 bowls.
• Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.

MINI CHEESECAKES

Steps:

• Preheat oven to 325°F.
• Line muffing tins with paper.
• In med bowl, combine crumbs, butter and sugar.
• Divide among muffin cups and press firmly.
• Bake 5 minutes and cool.
• In a small bowl, beat cream until stiff peaks form.
• In another bowl, beat cream cheese until fluffy.
• Add sugar, beat until smooth.
• Beat in eggs, one at a time, just until blended.
• Stir in lemon rind and vanilla, fold in whipped cream.
• Spoon filling into muffin cups.
• Bake until set, about 25 minutes.
• Cover pan with plastic wrap and chill at least 4 hours.

TWO-BITE MINI CHEESECAKES RECIPE

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set. Immediately top with chocolate pieces.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

MINI CHEESECAKES

Steps:

• Line muffins with foil liners. Place one vanilla wafer in liner.
• Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well.
• Pour over wafers, filling 3/4 full.
• Bake at 325 for 25 minutes. Remove from pan when cool. Chill.
• Top with fruit and nuts.

INDIVIDUAL MINI CHEESECAKES

Steps:

• Bring cream cheese to room temperature.
• In food processor beat all ingredients 15 minutes.
• Heat oven to 200ºF.
• Fill individual ramekin bowls (6 oz.) to make 12 servings.
• Fill an ovensafe dish with water and place on lowest rack in oven.
• Place ramekin bowls on cookie sheet and place on next rack up.
• Bake at 200ºF for 1 hour.
• Turn oven off.
• Leave cheesecake in oven for another hour.
• Remove from oven and let cool.
• Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

APPETIZER MINI CHEESECAKES

Steps:

• Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
• Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
• Spoon and equal portrion into each muffin cup.
• Bake in 350 F oven for 10 to 12 minutes or until set.
• Let cool completely.
• Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.

MINI CHEESECAKES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
• Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
• Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.