Mini Cheesecakes

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Ingredients

Cookie crust

⅔ cup graham wafer crumbs
2 tbsp melted butter
1 tbsp granulated sugar

Filling

1 8 oz pkg of full fat cream cheese at room temperature
¼ cup full fat sour cream at room temperature
½ tsp extract of choice
1 large egg at room temperature

Instructions

Cookie Crust

Preheat your oven to 350°F.
In a medium bowl combine the graham wafer crumbs and granulated sugar stirring until combined. Melt the butter in the microwave. Drizzle half of the butter over the wafer mixture stirring it as you do. Add the remaining butter to the mixture, once fully incorporated the crumbs will resemble the texture of wet sand.
Line a muffin tin with 8 liners. To each liner add approximately 1½ tablespoons of the crumb mixture. We add ½ tablespoon at a time to ensure the crumb is divided evenly.
Using the back of the measuring spoon, or your fingers pat the crumbs down until they just come together. If you over pack the crumbs it will be difficult to get a spoon or fork through the bottom once baked. Bake for 5 minutes.

Filling

To ensure your cheesecake has a silky-smooth texture it is imperative that the cream cheese, sour cream, and egg are all at room temperature. We like to take the ingredients out first thing in the morning and let it warm up for about an hour or two before we make the cheesecakes. If these ingredients are not at room temperature they will be difficult to combine and result in a lumpy texture.
In a large bowl, cream the sugar and cream cheese together until smooth.
Next add the sour cream and extract, once combined add a slightly beaten egg. It is important that you do not overbeat the mixture once the egg has been added. If too much air is added it will result in cracking on the top, if it does occur, not to worry it will still taste delicious.
Using a small cookie scoop, or a tablespoon add one scoop of the mixture to each liner until the batter has been evenly added to each liner.
It doesn’t matter how many times we have made this recipe, there is always one or two that are slightly bigger than the others and we are okay with that.
Bake for 15-18 minutes. Shake the pan gently, if there is a slight giggle you know they are ready to come out of the oven. Cool them for 2-3 minutes in the pan before gently transferring them from the muffin tin to a cooling rack. Once completely cooled they can be stored in the fridge.
Now we know this might be difficult but like most baking cheesecake tastes better the next day. Consider making the day before you plan on serving them. We normally prefer our cheesecake plain but for this occasion we used almond extract to flavour the cheesecake and topped it with cherry pie filling. You could also top it with, caramel or chocolate sauce or even dulce de leche. Enjoy!