Classic Mini New York Cheesecake
This delightful Classic Mini New York Cheesecake is perfect for those who crave a rich and creamy dessert without the commitment of a full-sized cheesecake. Designed specifically for a 6-inch springform pan, this recipe captures the essence of traditional New York-style cheesecake, with a smooth texture and a buttery graham cracker crust. Treat yourself or impress your guests with this personal-sized cheesecake, adorned with fresh strawberries for a touch of sweetness. Ideal for any occasion, this mini cheesecake ensures you have just the right amount to satisfy your dessert cravings!
6
Servings
267
Calories
9
Ingredients
Ingredients
Graham cracker crumbs
2/3 cup (Finely crushed)
Granulated sugar
2 tablespoons (Divided (1/4 cup and 2 tablespoons respectively))
Unsalted butter
3 tablespoons (Softened)
Cream cheese
12 ounces (At room temperature)
Large egg
1 (Lightly beaten)
Pure vanilla extract
1/2 teaspoon (N/A)
Cornstarch
1 tablespoon (N/A)
Sour cream
1/3 cup (N/A)
Fresh strawberries
As desired (Sliced for topping (optional))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and softened butter. Mix until the crumbs are evenly coated and resemble wet sand.
3
Press the crumb mixture firmly into the bottom and three-quarters up the sides of a 6-inch springform pan to create a crust. Bake in the preheated oven for 6 minutes, then set aside to cool.
4
In a large mixing bowl, beat the softened cream cheese and 1/4 cup of granulated sugar together using an electric mixer on medium speed until smooth and creamy.
5
Add in the lightly beaten egg, vanilla extract, and cornstarch. Mix just until combined, taking care not to overmix.
6
Gently fold in the sour cream until the mixture is uniform in texture.
7
Pour the cheesecake filling into the prepared crumb crust, smoothing the top with a spatula.
8
Bake the cheesecake in the preheated oven for 35 minutes. Once finished, turn off the oven and leave the cheesecake inside with the door propped open slightly for 3 hours to cool gradually.
9
After cooling, cover the cheesecake and refrigerate for at least 4 hours or overnight for the best flavor and texture.
10
Before serving, slice fresh strawberries and arrange them on top of the chilled cheesecake for a burst of freshness.
Nutrition Information
17.5g
Fat
20.8g
Carbs
4g
Protein
0.3g
Fiber
9.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What size pan is required for this Classic Mini New York Cheesecake?
This recipe is specifically designed for a 6-inch springform pan.
How many servings does this mini cheesecake provide?
The recipe yields approximately 6 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long should the graham cracker crust be pre-baked?
The crust should be baked for 6 minutes before adding the filling.
What ingredients are needed for the crust?
The crust consists of 2/3 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 3 tablespoons softened unsalted butter.
How much cream cheese is used in this recipe?
You will need 12 ounces of cream cheese, brought to room temperature.
Why should the cream cheese be at room temperature?
Room temperature cream cheese ensures a smooth and creamy texture without lumps when beaten.
How much sugar is required for the cheesecake filling?
The filling requires 1/4 cup of granulated sugar.
What is the purpose of adding cornstarch to the cheesecake?
One tablespoon of cornstarch is added to help stabilize the texture and prevent cracking.
How many eggs does this mini cheesecake require?
The recipe calls for 1 large egg, which should be lightly beaten.
When should the sour cream be added to the mixture?
The sour cream should be gently folded in after the egg, vanilla, and cornstarch have been mixed in.
How long does the cheesecake need to bake?
The cheesecake should bake in the preheated oven for 35 minutes.
What is the proper way to cool the cheesecake after baking?
Turn off the oven and leave the cheesecake inside with the door propped open slightly for 3 hours to cool gradually.
How long should the cheesecake be refrigerated before serving?
It should be refrigerated for at least 4 hours, though overnight is recommended for the best flavor and texture.
What is the recommended topping for this cheesecake?
Fresh sliced strawberries are recommended for a burst of freshness on top.
How many calories are in a single serving?
Each serving contains approximately 267 calories.
What is the fat content per serving?
There is 17.5g of fat per serving.
How many carbohydrates are in a slice of this cheesecake?
Each slice contains 20.8g of carbohydrates.
How much protein does one serving provide?
Each serving provides 4g of protein.
What is the sugar content per serving?
There is 9.3g of sugar in each serving.
Is there any fiber in this dessert?
Yes, there is approximately 0.3g of fiber per serving.
What type of vanilla extract should be used?
The recipe specifies using 1/2 teaspoon of pure vanilla extract.
How high should the crust be pressed up the sides of the pan?
The crumb mixture should be pressed firmly into the bottom and three-quarters up the sides of the 6-inch pan.
What consistency should the crust mixture have before pressing into the pan?
The mixture should resemble wet sand once the crumbs, sugar, and butter are combined.
Can I use an electric mixer for this recipe?
Yes, an electric mixer on medium speed is recommended for beating the cream cheese and sugar.
Should I overmix the batter once the egg is added?
No, you should mix just until combined to avoid incorporating too much air.
How should I prepare the strawberries?
The strawberries should be sliced and arranged on top of the chilled cheesecake just before serving.
Is this a traditional New York style recipe?
Yes, it is designed to capture the essence of traditional New York-style cheesecake with its rich and creamy texture.
Is a water bath required for this recipe?
The instructions do not specify a water bath; instead, it uses a gradual cooling method in the oven to prevent cracks.
What type of butter is best for the crust?
The recipe calls for 3 tablespoons of softened unsalted butter.