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Mini Strawberry Cheesecakes

Lisa's * Everyday Life

February 27

Happy Strawberry day ! And that means fresh Louisiana Strawberry but since they are not ripe yet. Make these with frozen ones.

Crust
3/4 C graham cracker crumbs
3 Tbsp Sugar
1/4 C melted butter
Cheesecake Layer
12 ounces full-fat cream cheese room temperature
½ cup granulated sugar 100g
1 tablespoon cornstarch
1 large egg
¼ cup sour cream room temperature (57g)
1 teaspoon vanilla paste or extract
Strawberry topping
19 strawberries
2 Tablespoon Sugar
1 Tablespoon corn starch
1 Tablespoon water
Whole Strawberries for topping

Preheat the oven to 325℉/163℃ and line a standard muffin tin with cupcake liners.

Crust

Make the graham cracker crust. By Mixing together and place a Tablespoon in each cupcake liner. Press down and Bake for 5 minutes.

Cheese cake

Make the Cheesecake Mix. By Mixing Sugar and Cornstarch into Cream cheese. Add in Eggs and Sour cream and vanillin. Mix together. And Scoop into crust with cookie scooper.

Bake the mini cheesecakes for 15-18 minutes until the cheesecakes gets lightly puffy and still has a slight jiggle in the center.
Place on a wire rack to cool for one hour, then transfer to the fridge for at least 2-3 hours to finish setting.

Strawberry Topping:

Hull and quarter the strawberries and add it to a medium saucepan with the sugar.
Cook over medium heat, stirring occasionally until the juices release and the strawberries begin to break down.
Transfer the mixture to a blender or food processor and blend until smooth, then put back into the saucepan.
Mix together the cornstarch and water, then add the the strawberry sauce and mix for 30 seconds over medium heat. Transfer to a bowl to cool completely Top with Frsh strawberries.