Kyla Koch shares the recipe for her miniature cheesecakes.
See more at www.kylascakesnbakes.com.
Ingredients:
5 - 8 oz packages of cream cheese
3/4 cup heavy whipping cream
2 cups granulated sugar
7 eggs
1 tbsp vanilla
Yield about 36 regular sized cheesecake cupcakes.
Pre-heat oven to 250 degrees F. Place a 9x13 sized pan of water on the low shelf of the oven. You will bake the cheesecake cupcakes on the middle shelf of the oven, above the water pan. Start by beating together the sugar and the cream cheese until creamy. Next add the vanilla and heavy cream, mix until blended. Then you will add the eggs. Mix until well blended then scrape the bowl and keep mixing until the batter is a smooth texture. Now you are ready to scoop into your crust cups!
When topped and ready to put in the oven these will bake at 250 for about an hour and ten minutes. Baking times will vary. Internal temp should reach 160 degrees F. I like to insert a metal pick and if it comes out clean or mostly clean I know that the cheesecake is set. (similar to testing a cake with a toothpick). You can then temp it with a food thermometer to be sure you've reached 160 degrees F. Remove from the oven and cool on a wire rack until you can handle the pan without gloves on. You may then transfer the pan to the refrigerator or freezer.
