Mini New York Cheesecake

Mini New York Cheesecake



82g homemade graham crackers

8g caster sugar

30g salted butter (melted)


227g cream cheese (room temperature)

20g sour cream (room temperature)

50g caster sugar

2 tsp lemon juice

1 medium egg

1 egg yolk

¼ tsp vanilla extract

Pinch of salt


Some fresh strawberries

Preparation Instructions:

1. Add graham crackers into a food processor. Pulse until become crumbs. Add in caster sugar and melted salted butter. Pulse to combine.

  1. Line 6 cupcake liners in a 6 holes muffin baking tray. Divide the graham crackers crumbs mixture into 6 equal portions, about 18g each into the cupcake liners. Use teaspoon to press to form a crust at the bottom. Chill in the fridge for later use.
  2. In a mixing bowl, add in cream cheese, sour cream and caster sugar. Use an electric mixer to beat until light and fluffy.
  3. Add in lemon juice, beat to combine.
  4. Add in egg and egg yolk, beat until everything are well incorporated. Scrape down the sides of the bowl.
  5. Add in vanilla extract and salt, beat to combine.
  6. Spoon cheesecake mixture into the prepared crusts evenly.
  7. Bake at 160C for 30 minutes.
  8. Leave to cool completely before transfer into fridge to chill overnight.
  9. To serve: remove chilled cheesecake from the fridge, discard the cupcake liners. Garnish with fresh strawberries and serve.





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