Mini Cheesecake Cups with Sour Cream Topping

Ingredients and Weight:

For the Crust: * Graham cracker crumbs: 1 cup (120g) * Granulated sugar: 1/4 cup (50g) * Melted unsalted butter: 1/4 cup (60g)

For the Cheesecake Filling: * Cream cheese, softened: 24 ounces (680g) * Granulated sugar: 1 cup (200g) * Eggs, large: 2 * Sour cream: 1/2 cup (120ml) * Vanilla extract: 1 teaspoon (5ml)

For the Sour Cream Topping: * Sour cream: 1 cup (240ml) * Powdered sugar: 1/4 cup (50g) * Vanilla extract: 1/2 teaspoon (2.5ml)

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

For the Crust: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. 3. Press crumb mixture into the bottom of 8 (4-ounce) ramekins.

For the Cheesecake Filling: 1. In a large bowl, beat cream cheese and granulated sugar together until smooth. 2. Add eggs one at a time, beating well after each addition. 3. Stir in sour cream and vanilla extract. 4. Pour cheesecake filling over the crusts.

For the Sour Cream Topping: 1. In a small bowl, whisk together sour cream, powdered sugar, and vanilla extract. 2. Spread sour cream topping evenly over the cheesecake filling.

To Bake: 1. Bake for 30 minutes, or until the cheesecakes are set. 2. Let cool completely before refrigerating.

Nutritional Information:

(Per serving, 1 cheesecake cup)

• Calories: 320
• Fat: 20g
• Saturated fat: 13g
• Cholesterol: 70mg
• Sodium: 250mg
• Carbohydrates: 25g
• Dietary fiber: 1g
• Sugar: 15g
• Protein: 9g

Dish Characteristics:

• Creamy and rich cheesecake filling
• Tangy and refreshing sour cream topping
• Perfect bite-sized dessert
• Ideal for serving at parties or special occasions

User Comments:

• "These mini cheesecakes are absolutely delicious! The crust is perfectly crumbly and the cheesecake filling is smooth and creamy. The sour cream topping adds a perfect balance of sweetness and tanginess."
• "I love how easy these cheesecakes are to make. They're perfect for when I'm short on time but still want to impress my guests."
• "I was hesitant to try these at first because I'm not usually a fan of cheesecake, but I'm so glad I did! The sour cream topping really makes all the difference."

Special Precautions and Tips:

• To ensure the cheesecakes set evenly, preheat your oven to the correct temperature before baking.
• Do not overbeat the cheesecake filling, as this can cause the cheesecakes to crack.
• Let the cheesecakes cool completely before refrigerating to prevent them from becoming soggy.
• For a smoother cheesecake filling, use a food processor to blend the ingredients until velvety smooth.
• If you don't have any ramekins, you can bake the cheesecakes in a 9-inch (23 cm) springform pan. Just adjust the baking time accordingly.