Quick easy and yummy!
2 cups of graham cracker crumbs
8 tablespoons of unsalted butter, melted
4 tablespoons of sugar
32 ounces of cream cheese, softened
1 cup of sour cream
2/3 cup of sugar
2 teaspoon of vanilla extract
Now I will be making them with a strawberry topping, for the topping you’ll need
2 cup of strawberries, halved
1 teaspoon of lemon juice
4 teaspoons of sugar
Now time to prepare
Preheat the oven to 325 degrees.
Line a muffin pan with paper liners, paper is recommended over foil.
Combine graham cracker, butter and sugar in a small bowl. Texture should be like wet sand, now divide crust evenly into the bottom of the lined muffin tin.
Bake for 5-6 minutes or until golden brown.
Take out of the oven and cool completely.
Meanwhile assemble the cheesecake filling. Beat cream cheese.
Add in sour cream, sugar, eggs and vanilla. Mix until combined.
Pour cheesecake mixture into cooled muffin tin, about two tablespoons of filling each. Try to fill almost all the way to the top.
Place in the oven and bake until the cheesecakes are set. Do not overcook them, if they start to crack, then they are starting to overcook.
Allow them to cool in the muffin tin completely then place in the fridge.
Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
Place in a food processor and pulse until creamy and thick. Place in the fridge to cool.
Recipe by Chef Savvy at http://chefsavvy.com/recipes/mini-cheesecake-cupcakes/
Now, this is what happens when you put the wrong amount of cream cheese in and make it lumpy and gross.