Ic Mini Cheesecakes Recipes

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

I.C. MINI CHEESECAKES

Steps:

• For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
• Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds
• Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
• Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
• Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
• For the i.c. mini cheesecake topping:
• Heat oven to 300 degrees F.
• Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
• Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.