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Recently, my friend (who is an awesome cook) and I needed to make dessert for lots of people! We made mini cheesecakes, following this recipe: For the crust:
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1/6 cup sugar
Combine all of the ingredients and distribute evenly amongst the wells of the muffin/cheesecake pan. Lightly pat down the bottoms and bake for five minutes at 350 degrees Fahrenheit. Set aside to cool.
For the cheesecake:
24 oz (750 grams) cream cheese, room temperature
3 large eggs
¾ cup sugar
1 cup sour cream
1 tsp vanilla
1 lemon, zested
Beat the cream cheese on medium-high speed for about a minute, until smooth.
Beat in the sugar and then the eggs, one at a time, scraping the bowl as necessary.
Beat in the vanilla, sour cream, and lemon zest.
Divide the cheesecake batter evenly amongst the wells of the pan, filling them about ¾ full. (You may have some batter left over but it`s best not to overfill the wells otherwise the cakes will puff up too much in the oven).
Bake the cheesecakes at 300 degrees Fahrenheit for 20 minutes. Turn off the oven and leave the pans inside with the door closed for 10 minutes and then an additional 10 minutes with the oven door slightly ajar. Remove and let cool to room temperature before refrigerating for at least four hours.
Source link: http://ubcfoodie.blogspot.ca/search/label/dessert