It’s been a long time since I’ve made cheesecake. I thought it was a great task to attempt again since there are a lot of components to it. The making of the crust, mixing the batter, and making or adding the toppings are the steps necessary to make these delicate desserts. But since I am extremely craving for them, why not try… I have nowhere to go anyway!
Ingredients:
Crust-
9 long graham crackers (I used Honey Maid)
1/2 cup toasted walnuts
4 tbsp unsalted butter (melted)
1/4 cup sugar
1/4 tsp cinnamon
Cheesecake batter-
16 oz of Philadelphia Cream cheese (room temperature)
1/2 cup sugar
1/2 tbsp vanilla extract
2 eggs
Toppings-
Fruits in season
Whipped Cream from scratch (1 cup heavy cream, 2 tbsp sugar, 1/2 tsp vanilla extract)
Directions:
- Preheat oven to 350°F
- Mix all the ingredients of the crust on a food processor
- Line the muffin pan with cupcake liners
- Firmly press the crust mixture into the liner (1.5 – 2 tablespoons depending on your taste)
- Bake the crust for only 5 mins then set aside
- Mix the all the ingredients for the cheesecake with the mixer. Important that the cream cheese is soft (room temperature), the batter should be smooth
- Place cheesecake batter into the liner on top of baked crust
- Bake for 15-18 mins. until edges are set
- Cool for 30 minutes, then refrigerate for 2 hours
- Add the toppings (whatever you like)
- For the whipped cream: beat the heavy cream with the sugar and vanilla until with medium peaks
- Add the whipped cream with fruits
To see how I did it, please visit my Instagram @extremecravingsnow!
Extreme Cravings quenched!