Mini Cheesecakes with Tangy Topping
Here is how to make one of my favorite party desserts, Mini
Cheesecakes with Tangy Topping. These are made in muffin tins with a graham
cracker "crust," and have a cheesecake filling, baked in the oven. A
delicious sweet, sour sauce tops each one of them. These are perfect as
finger food for a reception
Yield: 18 Ready in 45 minutes
favorite of 19 people 15 people want to try
Verified by stevemur
Mini Cheesecakes with Tangy Topping Preparation
Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside. Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another. Now, beat the 3 egg whites until stiff, and set aside. Bet the 3 egg yolks just slightly. In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese. Beat until smooth and fluffy. Now, fold the 3 stiffly beaten egg whites into the the creamy mixture. Blend gently, but completely. Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full. Bake at 350 degrees for about 15 to 20 minutes. The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little. Allow baked cheesecakes to cool 10 to 15 minutes. The centers will fall, forming an indentation on each cheesecake. Carefully remove the miniature cheesecakes from the muffin tins, keeping as much "crust" intact as possible, and place on a nice serving plate. Spoon about 1 teaspoon of the Sour Cream Filling (below) into each indentation. Store, covered with plastic wrap, in the refrigerator until ready to serve.
Sour Cream Filling:
3. Combine 8 oz. sour cream, 3/4 cup sugar, and 1/2 teaspoon vanilla in a
9-inch Pyrex pie plate. Stir until completely blended. Bake at 400 degrees
for 5 minutes. Stir well, and bake for an additional 3 minutes. Remove from
oven, and let cool a bit before spooning into the cheesecake indentations.
This will make 1 cup of Sour Cream Filling. You probably won't need all of
this for the cheesecakes, but the leftovers are great for topping cupcakes,
icing brownies and cookies, dipping fruit, etc. I sometimes make a double
recipe of the Sour Cream Filling, just for the leftovers! It's also terrific
eaten as pudding!!!
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