A delightful recipe from Jon Bernd for ‘Sweet Little Cheesecakes.’ These individual, soufflé-style cheesecakes are baked in muffin tins with a unique graham cracker crumb coating and finished with a tangy sour cream topping.
Author
Jon Bernd
Recipe
| Measurements | Ingredients |
|---|---|
| For the Pans: | |
| As needed | Butter, for greasing |
| 1 cup | Graham Crackers, finely crushed |
| For the Filling: | |
| 2 (8 oz) Pkgs | Cream Cheese, softened |
| ¾ cup | Sugar |
| 3 | Eggs, separated |
| For the Topping: | |
| ¾ cup | Sour Cream |
| 2 ½ Tbsp | Sugar |
| Dash | Vanilla |
Instructions
- Prepare the Pans: Preheat your oven to 350°F. Butter tiny muffin pans heavily. Place the graham cracker crumbs in a large paper or plastic bag, place the greased pans inside, and shake until the cups are well coated. Remove the pans and wipe off any excess crumbs from the top.
- Make the Filling: In a large bowl, beat the softened cream cheese with the ¾ cup of sugar until smooth. Add the egg yolks and beat well.
- In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture in three additions.
- Fill the prepared muffin cups almost to the top with the batter.
- First Bake: Bake for 15 minutes.
- Make the Topping: While the cheesecakes are baking, mix the sour cream, 2 ½ tablespoons of sugar, and vanilla in a small bowl.
- Remove the cheesecakes from the oven. With a small spoon, put a dab of the sour cream mixture on top of each one.
- Second Bake: Return the pans to the oven and bake for another 5 minutes.
- Let the cheesecakes cool, then gently loosen the edges with a knife before chilling them in the refrigerator.
Note
This recipe makes 36-40 tiny cheesecakes. The card notes they are not best if frozen.
