Individual Cheesecakes with Crumb Topping

Hello everyone! Today, I recreated Joy of Baking.com`s Individual Cheesecakes but I topped it with crumbs from the recipe of bakedbree.com. Both recipes are at the end of this post. Although bakedbree.com has its own recipe for cheesecakes, I only used the crumb topping recipe.

Here are some of the ingredients that I used for the Cheesecakes - I used Digestive biscuits instead of graham wafer crumbs:

I was absolutely excited to make this one! It is my first time to make a cheesecake from scratch, I chose to make these 'mini' cheesecakes since it`s a lot easier to make than the big one, plus I don`t know why we don`t have a springform -.- lol I think it`ll taste the same anyway. :) I`m also excited cos it`s my favorite! I love cheesecake so much! Even more because it`s New York style, just like my favorite (and probably yours too) from Krispy Kreme ;)



The recipe from Joyofbaking.com makes about 12 cheesecakes, but it depends if you want to make more but with less filling.

Although I filled the cups full already, I still went on and made crumb toppings and put it in the oven after these cheesecakes were through. I tried to make some cheesecakes with toppings as well.

Here`s how it looks right out of the oven:

You have to let these babies cool first, then cover it and let it set in the refrigerator for a few hours up to overnight, and serve it; peel the sides before serving.

Here`s the recipe for the Individual Cheesecakes:

by: joyofbaking.com | http://m.joyofbaking.com/cakes/Cheesecakes(Individual).html

Ingredients:

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (55-65 grams) butter, melted

Filling:

2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature

2/3 cup (130 grams) granulated white sugar

1/8 teaspoon salt

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

1/2 cup (120 ml) sour cream, room temperature

Instructions:

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Makes 12 individual cheesecakes.

And, here`s the ingredients for the toppings:

by: bakedbree.com | http://bakedbree.com/cheesecake-cupcakes-with-crumb-topping

Topping:

1 cup flour
2/3 cup brown sugar
1/4 teaspoon salt
4 Tablespoons melted butter
pinch salt
1/2 teaspoon cinnamon

Make the topping.  Melt the butter and add dry ingredients to the butter and mix well.  Set aside.

Don`t you just love mini cheesecakes? :)

❤, Mimi