Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter (unsalted), melted: 1/2 cup (113g)
- Cream cheese (softened): 16 ounces (454g)
- Sugar: 1 cup (200g)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon (5ml)
- Sour cream: 1/2 cup (120g)
- Heavy cream: 1/4 cup (60g)
- Strawberries (for topping): 1 cup (150g)
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into prepared muffin cups.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Stir in vanilla extract.
- Combine sour cream and heavy cream in a small bowl. Gradually add to cream cheese mixture, beating until just combined.
- Divide cheesecake batter evenly among prepared muffin cups.
- Bake for 30-35 minutes or until edges are set and centers are almost firm.
- Cool completely in pan for at least 3 hours or overnight.
- Top cheesecakes with sliced strawberries before serving.
Nutritional Information:
Per Serving:
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 6g
Dish Characteristics:
- Creamy cheesecake filling
- Crispy graham cracker crust
- Topped with fresh strawberries
- Perfect for parties or special occasions
User Comments:
- "These cheesecakes are amazing! The crust is crispy, the filling is creamy, and the strawberries on top are the perfect finishing touch."
- "I love how easy these are to make. They're the perfect dessert for busy weeknights."
- "I brought these to a party and everyone loved them. They're so delicious and elegant."
Special Precautions and Tips:
- For a gluten-free option, use gluten-free graham crackers.
- To prevent over-baking, insert a toothpick into the center of a cheesecake. If it comes out clean, the cheesecake is done.
- Allow cheesecakes to cool completely before topping with strawberries to prevent them from sinking into the filling.
