Hello and welcome to in the kitchen with Matt I am your
Matt Taylor.
Today I'm gonna show you how to make mini cheesecakes or cheesecake
bites, mmm yummy.
I love cheesecake these are really easy to do if I can do it you can
do it.
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notification bell so you won't miss out on any of my new videos.
Let's get baking!
First let's preheat the oven to 325 degrees Fahrenheit or 162 Celsius.
Also down below in the description box you'll
find the list of the ingredients and their amounts.
Now I have a food processor here and you can do this
in a plastic bag if you want, I'm gonna take the graham crackers, put those in
there, this is about 12 whole graham crackers or 24 of the halves.
I'm gonna go ahead and pulse this, alright, so we get
it until we have some nice crumbs there.
And then I want to take my 6 tablespoons of butter and I'm just gonna melt this
in the microwave probably about 30 seconds 40 seconds somewhere around there
till it's nice and melted.
Once our butter is melted we'll just plop it all
in there and then I also want to add my 1/4 cup of powdered sugar, you can leave
that powdered sugar out if you like, if you don't want your crust to be as sweet
or you could add a little bit more if you want it more sweet.
All right you don't have to blend it too much just until it's nice and blended
together and that butter is all mixed in with the crumbs and you'll have like a
damp sand left over.
I take off this now we take a muffin pan lined with
paper cups and then we will take some of our mixture and we're gonna push it down
in there and push it down with a spoon.
I do one heaping tablespoon first per cup and
then you know you could also come in here with like a cup or something that
is the diameter of the paper cup and just push it straight down.
All right and then I have some leftover and I'm gonna
come back in and make it a little bit thicker bottom if you don't like it to
be as thick of a crust then just spread this out across maybe six more paper
cups so you'll wind up with 18 instead of
twelve.
I just like mine to be a little thicker because I love the graham
cracker crust.
So you do that until they are all nice and level and smashed down
ready to go we will set this aside.
And now we take our room temperature
softened cream cheese, 16 ounces, and I'm going to just blend this up with the
hand mixer or you could use a paddle attachment on a stand mixer.
All right about like that and now we are going to add our white granulated sugar,
this is two thirds cup also our vanilla extract.
We will give that a mix.
Let's add in our sour cream, this is 1/4 cup, this is
optional you don't have to add the sour cream I've made it without the sour
cream and it tastes just fine but sour cream gives it an extra little pizazz
extra little kick.
Alright come in here and scrape the sides of the bowl nice and now let's add
in the eggs one at a time.
Then give it another scrape and we don't want to mix this too much.
That's good, take the beaters out, you can just tap
them like this to get the rest of that off.
If we over mix it there'll be too much air in there and the
Cheesecake is prone to cracking.
It still might crack a little bit I never get
worried if the cheesecake cracks a little bit because you normally will put
something on the top anyway to cover up the cracks and it doesn't affect the
taste at all.
Alright our cheesecake filling is ready to go.
Set this aside we'll grab these guys again and now we
want to fill these up and you can use like an ice cream scoop, you could use a
big tablespoon, you could use like 1/4 of a cup measuring cup that's what I am
going to use is just my measuring cup.
Just go right on the top and once you have them filled up just give a
slight wiggle let's try to smooth it out a little bit.
You can smooth the top a little bit and now you might have some
of the cheesecake filling left over if you didn't use all the graham cracker
then you'll have extras.
You can make about 18 of these if you use the less
graham cracker on the base I like more of a graham cracker base just a personal
preference.
Now we're gonna bake this in the oven 325 degrees Fahrenheit 162
Celsius for about 18 to 20 minutes until there's just a slight jiggle in the
middle, onto that step.
And when they come out of the oven they'll look something
like this and if you shake it a little bit it'll be just a slight little jiggle
right in the middle.
Now we're gonna let this cool completely to room temperature
and then we're gonna put it in the refrigerator and chill it for at least 4
hours to overnight.
Overnight is usually better but at least four hours you can get away
with a little bit less but I like to be safe and go at least four hours.
Once our mini cheesecakes have chilled
sufficiently, we want to finish them off.
Now they're done how they are but a lot of times you want to put something
on it.
I'm just gonna open this one and show you what it looks like, I got a nice
thick base on the bottom.
Remember you can spread that across more of them if
you want if you don't want the base to be as thick.
And I'm going to just take a little bit of strawberry preserves put
it right there in the middle and then I'm gonna take some strawberries and
then maybe do a black berry on top.
So that's one way you can decorate it.
For this one again I'll put a little bit of
strawberry preserves and you can use any kind of jelly that you want and then
maybe put a raspberry some blueberries like that, pretty cool.
For this one I can lay that down strawberry preserves
and then I have a strawberry here that I just sliced but didn't slice it all the
way and just fanned it out and drop that on top.
That has a cool look to it and this one I have just some chocolate
semi-sweet chocolate
and you can just drizzle some chocolate on top.
So there's a variety of different ways that you can decorate these mini
cheesecakes.
Alright I have these mini cheesecakes done I'm gonna bite into one
I'm just gonna grab this one with some chocolate on it oh yeah mmm so yummy.
And that is how you make mini cheesecake or
cheesecake bites.
Really easy to do if I can do it you can do it.
I'm Matt Taylor this has been another episode of In the Kitchen with Matt
thank you for joining me.
As always if you have any questions comments or
requests, put them down below and I'll get back to you as soon as I can.
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take care.
Time for me to dive into one of these oh yeah which one should I get
get this one right here with the blackberry mm-hmm.