New York Style Vanilla Cheesecake Little BitsTM
© Lisa Lathrop Makes approximately 50 cheesecake bites
Crust:
4 oz graham crackers crushed
1 Tbsp granulated sugar
2 oz melted butter
Batter:
16 oz cream cheese at room temperature
4 oz granulated sugar
1 ½ Tbsp flour
3 eggs at room temperature
2 oz heavy cream (whipping cream)
1 tsp vanilla
Before preparing crust or mixing batter, be sure to preheat the oven to 325°F. The longer the oven preheats the more saturated the cavity will become with heat, and this will provide better baking results.
Prepare crust, mixing graham crackers and sugar in a food processor until crushed, then add butter and pulse to combine. Place approximately 50 mini muffin cups on a sheet pan and fill with ½ tsp crust then tamp down. Bake in oven at 325°F for 5-7 minutes to set. Remove from oven and set aside while preparing batter. Reynolds makes foil mini muffin cups with paper inserts that work great for these bite-sized treats.
Using a hand or stand mixer, mix together cream cheese, granulated sugar and flour on medium speed, scraping bowl occasionally. The mixture should be smooth and creamy with no lumps before adding the remaining ingredients. Be sure to scrape the bottom of the bowl and the beater to ensure a smooth consistency. Next, add eggs, one at a time, mixing and scraping bowl between additions to ensure they are properly incorporated into the batter. Add heavy cream and vanilla and mix to blend into batter. Scrape sides and bottom of bowl one more time then mix slowly to ensure everything is well incorporated, and there are no lumps in the batter.
Using a measuring cup with a lip, or a spring loaded 1 TBSP scoop, fill each muffin cup about ¾ full with batter.
Place in sheet pan of cheesecakes in the center of oven and bake for 15 minutes. When you remove the cakes from the oven they will continue to bake and if you overbake you will develop cracks in the cakes. Cool on pan on a wire rack about 15-20 minutes before refrigerating overnight prior to serving.
Keeps covered in refrigerator for 5-7 days. Can be frozen if stored in an airtight container.
