Mini cheesecakes

Compare to my previous bakes which involved a lot of sighing though I did mind my French that day  ! ....

These individual cheesecakes are such a joy to make ....

I never thought I'll say that ! lol

But if you're making cheesecake like there's no tomorrow heh ! , it gets easier and easier ....

Come to think of it , I've got lots of hits and misses in my bakes ( you should revisit some of those ) like the flat cookies that didn't look remotely like the one in the book , muffins that looks like cupcakes , frosting that I can't frost as the consistency was so thin ......

But cheesecake ? I got some small cracks  every now and then but not earth shattering and never a hollow center though texture-wise , for sure it needs more improvement -___-''

I bet most of you are already gearing up for Christmas .....

So , why not make these cute cheesecakes ?!

It's pretty small , you still have more room for more of the calorie-laden offerings during holidays !

Remember , no calorie-counting during Christmas or New Year or in my case almost everyday   ! lol

Anyway , these cheesecakes are not for personal consumption ! Boo ! Okay , I got 6 left hee hee

For sure , more of these small cakes will be baked in the coming days er weeks !

Recipe adapted from marthastewart.com

Please check original recipe at the link above .

100 grams finely ground graham crackers + 1 T melted butter , mix together for the crumb base
scant 2/3 cup caster sugar
350 grams Philly cream cheese , at room temp
1 pack / 236 grams sour cream , at room temp
pinch of salt
1/2 tsp vanilla extract
2 large eggs , at room temp
some cherry and mango purée

* Preheat oven to 325°F/160°C . Line tins with liners and press about 2 teaspoons or more of the crumb mixture into the bottom of each cup . Bake for 5 minutes until set ; let cool .
* With the mixer on medium speed , beat cream cheese until fluffy and add in the sour cream and mix thoroughly . On low , add sugar in 4 additions ; mix in salt and vanilla until well combined . Add eggs one at a time , beating just until combine after each and scraping the side of the bowl . Do not over mix .
* Spoon about 1 1/2 tablespoon or more of the filling over the crust in each cup . Drop 2 or 3 small dots of the purée and drag the tip of a toothpick through centers of of dots to create a heart .
* Bake in a water bath for 25 minutes until set . Let cool completely and put in the fridge to chill overnight .

**** I used 26 small liners , 1 1/2-inch at the bottom and 1 1/4-inch high . Some are barely half but some are two-thirds full . You can fill up the liners nearly to the rim with the mixture , if prefer .