Mini Cheesecakes
By King Arthur Flour Company Inc.
Mini Cheesecakes
By King Arthur Flour Company Inc.
Yield/Serves:
Makes 12 mini cheesecakes
Crust:
Batter:
Optional swirl-ins:
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/3 cup almond flour or ground almonds
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 6 tablespoons (3 ounces) butter, cold
Batter:
- 8 ounces (1 large package) cream cheese, room temperature
- ¼ cup sugar
- 2 tablespoons heavy cream, or sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Optional swirl-ins:
- 1 ounce bittersweet or semisweet chocolate, melted
- 2 tablespoons good-quality jam, warmed slightly and stirred until smooth
For an elegant presentation—and the perfect end to a holiday dinner—bake single-serving cheesecakes and top with fresh raspberries.
To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
Divide the crumbs among the 12 cups of a mini cheesecake pan. Press them firmly to the bottoms and about ½" up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool.
Reduce the oven temperature to 325°F.
To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, if desired, and use a knife blade to swirl it into the batter.
Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes—the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
Just before serving, garnish with fresh berries or whipped cream, if desired.
To make the crust: Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
Divide the crumbs among the 12 cups of a mini cheesecake pan. Press them firmly to the bottoms and about ½" up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool.
Reduce the oven temperature to 325°F.
To make the batter: In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, if desired, and use a knife blade to swirl it into the batter.
Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes—the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
Just before serving, garnish with fresh berries or whipped cream, if desired.