I have decided to try this versatile dessert (wouldn’t mind it to be dinner either…)
Cheesecake offers a perfect finish to a meal, and it can be prepared ahead of time to save stress.
So, to bake or not to bake isn’t even the question here.
Before we start to preheat oven to 175°C and line cupcake tins with papers.
!tip – make sure all your ingredients are room temperature.
For the Crust:
16 Graham Crackers (Arnott’s Marie biscuits, in Australia)
1/2 cup toasted pecans
4 tbsp unsalted butter (melted)
1/4 cup sugar
1/2 tsp cinnamon
Add all in a food processor and pulse until crackers are broken into small pieces and all other ingredients are combined well.
Transfer the mixture to your cupcake tin to your desired base amount (no judgement here) Press into a flat layer using a small flat tool. Bake for about 8 minutes or until fragrant (your base will turn slightly darker) Remove from oven, set aside.
For the Cheesecake:
Whisk 454g cream cheese in moisture. Add 1/4 tsp salt and 1 cup sugar until creamy. To this add 1/3 cup sour cream, 1 tsp vanilla extract, 2 and 2 yolks one at a time until completely smooth.
Transfer the cheesecake mixture to the cupcake tin. Fill about 3/4 the way up to the top.
Bake for 20 minutes. Turn oven off but leave the door closed and allow the cake to rest for an additional 15-20 minutes in the oven.
I have garnished with edible .
You can now take a well-deserved bite.