How To Make Perfect Mini Cheesecakes - Baking

Tips
INGREDIENTS

Ingredients for the base:

• 1 cup graham cracker crumbs

• 3 tbsp of melted butter (Jessica's Note: you should let this cool rst)
• 2 tsp sugar, mixed in afterwards

Ingredients for the lling:

• 1 packet (8oz) cream cheese

• 2 tbsp of heavy cream
• 2 eggs
• 1/3 cup sugar
• 1/4 cup Baileys

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a food processor, mix together the crust ingredients. Jessica's Note: Don't over process this or it will became
like one big ball of dough. Process slowly until you see the melted butter slightly combining. You really just
want enough so that it doesn't crumble, and so that it stays to the cheesecakes. 4 pulses should be enough,
more if you're upping the amount.

Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. Using the back of a small spoon press
crumbs rmly onto the bottom and set it aside. Jessica's Note: about a tablespoon or a tablespoon and a half of
crumb mixture is enough

Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. Add the eggs one at
a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls. Jessica's
Note: remember to check the eggs by using the sink or swim rule. Put eggs in a big bowl of water; if they sink
they're good, if they swim ( oat) they're spoilt and shouldn't be used. You can also shake the eggs by your ear;
if you hear it moving it's spoilt

Add heavy cream and then the Bailey's. Mix again for about 10 seconds. Jessica's Note: Before putting into
cheesecake pan, use spatula to make sure all the cream cheese is mixed in properly. If not, mix it again for
about 1 minute.
Spoon cream cheese mixture into each hole (they should be 1/2 lled). Jessica's Note: I originally said 3/4, but I
use a di erent pan now, and if I ll more than 1/2 it pu s up in a way I don't like. If you're pan is 2" it's 3/4. If it's
even a little bit less make is 1/2 on the safe side. Or, bake just one to see the result if you have time, then adjust
accordingly.

Bake for 18 - 20 minutes.

Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack.

Allow to cool completely and then chill in the fridge for at least 2 hours. Add toppings and enjoy!

Jessica’s Note: Before you start

1. Soften your cream cheese by leaving it on the counter for about 30 to 2 hours prior to use. This well
help to prevent clumps of cream cheese in your cheesecake and ensure even blending.

2. Use room temperatureNOW WATCHING

eggs. 
Creamy Vegan Coconut Chickpea Curry 🌕
3. For sugar, I use brown packed sugar.
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4. You don’t have to buy graham cracker crumbs, which cost more and are less than a box of graham
crackers. Simply crush your graham crackers in the food processor. About 5 sheets will make one cup
of graham crackers.

5. You will need a cheesecake pan for this, aka a pan with removable buttons.

by J eica