makes about ~36 mini cheesecakes
- 1 1/2 cups graham cracker crumbs/digestive biscuits
- 1/4 tspn ground cinnamon
- 1/4 tspn ground nutmeg, cloves, or allspice
- 1/3 cup melted butter
- Combine ingredients and mix thoroughly. Mixture will be crumbly, but when pressed between your fingers will stick together.
- Press the crumb into your cheesecake mold, using a flat bottom to press the crumb mixture into the bottom of the pan and up the sides a little. (I found that about a Tbspn of crust was sufficient in these mini cheesecake molds, and I used the end of a small rolling pin to press the crumb down.)
- Put the pan in the freezer while making the cheesecake filling.
For the cheesecake filling
Have all filling ingredients at room temperature.
- 1 1/2 lbs cream cheese
- 1 1/2 cups sugar
- 5 eggs
- 16oz. sour cream
- 1/4 cup flour
- 2 tspn vanilla
- 2 tspn lemon juice
- Preheat oven to 165 degrees C.
- Beat cream cheese until light and fluffy with mixer on low throughout.
- Gradually add sugar and continue beating until creamy.
- Add one egg at a time, beating well after each addition.
- Add flour, vanilla, lemon juice, and mix.
- Add sour cream and beat well.
- Pour the filling into your spring form pan.
- Bake in oven for 25-30 minutes.
- Do not remove from oven! Turn the oven off, prop open the oven door ~ an inch or two, and leave for 1 hour.
- Remove from oven, let cool in the fridge for 24 hours to season.
Pomegranate Basil Vodka Reduction
makes enough for one squeeze bottle, but you really only need half a squeeze bottles for 36 mini cheesecakes.
- 1 bottle fresh Pomegranate juice
- 1 large pomegranate, seeded
- a handful of large basil leaves
- ~1/3 cup vodka
- 1/4-1/3 cup sugar
- 1/4-1/3 cup cornstarch
- empty teabags or cheesecloth with string
- Shred basil leaves and stuff into teabag or cheesecloth.
- In a medium saucepan, combine juice, pomegranate seeds, prepared basil bag, vodka, sugar and cornstarch. Whisk often to break up the cornstarch.
- Bring to a boil and boil for about a minute. If the mixture is too runny still, simmer and reduce some of the liquid until desired consistency.
- Pour mixture into a squeeze bottle with a large opening in the nozzle (large enough for pomegranate seeds to pass through). When mixture is cool, squeeze onto prepared cheesecakes.
You can prepare the caramel a day or two ahead of baking.
- 2 cups white sugar
- 1 cup water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- pinch of salt
- seeds scraped from one vanilla bean
- Bring the cream, butter, vanilla, salt, and corn syrup to a simmer over medium high heat in a small saucepan. If you’re using a vanilla bean, cut the bean lengthwise and scrape seeds out with the back of a knife. Put the scraped seeds into the cream and whisk to distribute the seeds. Set aside.
- Combine the sugar and water in a heavy-bottomed 2-quart saucepan, pouring the sugar into the center of the pan to prevent the sugar crystals from sticking to the sides of the pan. Cover and bring the mixture to a boil over high heat. Once boiling, uncover and continue to boil until the syrup is thick and straw-colored, about 7 minutes (it will register 150°C on a candy thermometer). Reduce the heat to medium and continue to cook until the sugar syrup is golden and just begins to smoke, 1 to 2 minutes (it will be 180°).
- As soon as the sugar syrup reaches 180°C, or it reaches that golden color & begins to smoke, remove it from the heat, pour about half of the cream mixture into it, and let the bubbling subside. Add the remaining cream mixture and whisk until the sauce is smooth. If using vanilla extract, add it now.
- Move caramel to a heat-proof container and allow to cool. If you’re doing this ahead of time, once it’s cooled, cover and refrigerate until ready to use in the cheesecake.
Preheat oven to 180°C
- 1 1/2 cup graham cracker crumbs or digestives
- 1/4 cup sugar
- 1/4 cup melted butter
- Crush graham crackers or digestives. (1 1/2 cups is equivalent to about 12 large graham crackers, or 1 pkg + 3 more crackers.) Then mix the sugar into the crumbs. Add melted butter, and smoosh around until butter is thoroughly mixed in. Line 24 to 48 muffin cups with cupcake liners. (You’ll need to do this a few times.)
- Place about one teaspoon of crust mixture into each cup. Using something flat bottomed that will fit the bottom of your muffin cups (I used the handle of my knife honing tool), press the crust mixture somewhat firmly into the bottom. Set aside while you prepare the filling.
- 4 8oz. cream cheeses @ room temperature
- 4 large eggs @ room temperature
- 1 cup caramel (recipe above)
- 3/4 cup heavy cream
- Heat about 4-5 cups of water to a simmer or boil while you prepare the filling. Make sure your oven is getting hot.
- Cream cream cheese until smooth. Add caramel & mix until smooth. Add eggs & mix until smooth. Add cream and mix until smooth.
- Now, there are a few ways you can get the cheesecake batter into the muffin cups: A. Pour batter into a spouted container, like a large Pyrex measuring cup or a pitcher, and pour into muffin cups; B. Use a 1/4 cup measuring cup to scoop batter in; or C. (my favorite) Pour batter into a gallon-sized zip top bag, cut a 1/4 inch corner off and carefully pour/squeeze batter into muffin cups so that cups are filled to within 3 millimeters from the top.
- Place muffin pan into a large roasting pan and carefully pour hot water into the bottom of the roasting pan so you have about 1/3 of an inch of water in the bottom. Be careful not to splash water onto the cheesecake batter.
- Carefully move roasting pan to the preheated oven and bake cheesecakes for 9-10 minutes, or until centers are set and only bounce slightly when bumped. There should be no liquidy jiggling when bumped.
- Remove from oven, and with a spatula, carefully remove the muffin pan from the water bath. Set pan on a dish towel to drain. Allow cheesecakes to cool for about 5 minutes before removing them from the pan to a wire rack to finish cooling (I use a small offset spatula for this job).
- Repeat the whole process until all of your crust and batter are gone.
- Allow cheesecakes to cool completely and refrigerate loosely covered overnight.
- Before serving, spoon remaining caramel sauce over the tops of the cheesecakes, about 1/4 to 1/2 teaspoon per tiny cheesecake.
- Top with whipped cream
Makes about 100 tiny cheesecakes