Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Butter, melted: 1/4 cup (57g)
- Cream cheese, softened: 24 ounces (680g)
- Granulated sugar: 1 1/2 cups (300g)
- Eggs: 2 large
- Sour cream: 1 cup (240g)
- Vanilla extract: 1 teaspoon (5ml)
- Cherries, pitted and halved: 1 cup (150g)
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (Easy to Moderate)
Preparation Method Steps:
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the muffin cups to form a crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time. Stir in sour cream and vanilla extract.
- Fill muffin cups with cheesecake batter. Top with halved cherries.
- Bake for 25-30 minutes, or until the tops are set.
- Let cheesecakes cool completely before refrigerating.
Nutritional Information:
Per serving (1 mini cheesecake):
- Calories: 320
- Fat: 20g
- Protein: 9g
- Carbohydrates: 35g
Dish Characteristics:
- Creamy and tangy cheesecake filling
- Sweet and tart cherries
- Graham cracker crust
- Bite-sized and perfect for sharing
- Well-balanced flavors
User Comments:
- "These mini cheesecakes are absolutely delicious! The cheesecake is creamy and the cherries add a perfect sweetness."
- "I made these for a party and they were a hit! They're easy to make and everyone loved them."
- "I've tried many mini cheesecakes before, but these are by far the best. The graham cracker crust is so crispy and the cheesecake is so rich."
- "Perfect for a special occasion or just as a treat. The flavors are amazing and the presentation is beautiful."
- "These cheesecakes are everything you want in a dessert. They're creamy, tangy, sweet, and tart. I highly recommend them."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free graham crackers.
- If you don't have a muffin tin, you can bake the cheesecakes in a 9-inch springform pan. Just adjust the baking time to 45-50 minutes.
- If you want a more intense cherry flavor, you can use fresh or frozen cherries instead of canned cherries.
