250gGraham Crackercan be substituted with cottage cheese
100gbutter, melted
Filling
250gcream cheese
250gyogurt
3eggs
150gregular sugar
2tablespooncorn starch can be substituted with all purpose flour
18gvanilla sugar or 2 tablespoon vanilla
2ga pinch of salt
Instructions
Crust
Preheat the oven to 180°C / 350°F
Melt the butter. Take care to not burn it.
Crush the biscuits to crumbs, finely.
In a bowl, add the biscuits crumbs, melted butter and mix until smooth.
Put the cupcake liners in your muffins pan.
Press very well the mixture into the bottom and up the sides of each cupcake liner.
Bake them crust for 5 minutes, or until start golden. Set aside.
Filling
In a medium size bowl, mix the cream cheese and sugar until smooth. You can do this by hand or using your mixer on low speed.
Add the corn starch and mix for few seconds.
Add the yogurt, salt and vanilla and mix again for few seconds. Take care: will be very liquid and may splash.
Add the eggs, one by one, mixing after each egg, but just until mixed. Don’t over mix!
Pour the filling over crust up to 90% of your cupcake liners.
Bake for 25-30 minutes. The cheesecake is ready when it is slightly browned on the edge, but jiggle in the middle. Don't overcook it.
Turn off the oven and leave the pan in, with the door closed for 20-30 minutes. Then open the door and leave your mini cheesecakes in the oven until it cools completely, for at least an hour, then transfer into the fridge for at least 3 hours or, much better, overnight.
Notes
Fridge - Store airtight for up to 4 days.Freezer - Store freezer bags for up to 2 months.
Keyword cheesecake, dessert, dessert recipe, mini cheesecake