📜 Collection: PatsyCollection | ✍️ Attribution: Jon Bernd | 📂 Category: Desserts
Individual soufflé-style cheesecakes baked in muffin tins with a graham cracker crumb coating and a tangy sour cream topping.
Preheat your oven to 350°F. Butter tiny muffin pans heavily with Butter.
Place the 1 cup graham crackers into 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.
In a large bowl, beat the 2 (8 oz) pkgs cream cheese with the ¾ cup sugar until smooth. Add the 3 egg yolks and beat well.
In a separate, clean bowl, beat the 3 egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the cream cheese mixture in three additions until just combined.
Step 2: First Bake and Topping Preparation
Fill the prepared muffin cups almost to the top with the batter.
Bake for 15 minutes until set.
While the cheesecakes are baking, mix the ¾ cup sour cream, 2 ½ tbsp sugar, and dash of vanilla in a small bowl until smooth.
Step 3: Second Bake and Cooling
Remove the cheesecakes from the oven. With a small spoon, put a dab of the sour cream mixture on top of each one.
Return the pans to the oven and bake for another 5 minutes until the topping is set.
Let the cheesecakes cool completely, then gently loosen the edges with a knife before chilling them in the refrigerator until thoroughly chilled.
💡 Make-Ahead & Storage: Store sealed in the refrigerator, but note that these cheesecakes do not freeze well.
