House-made Ny Style Mini Cheesecake Recipe
For two with a graham cracker crust and Italian Amarena cherry glaze. (can be made vegan, contains nuts)
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Ingredients
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Cheesecake and Crust
Method
Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). Crush the graham crackers into fine crumbs. In a bowl, mix the crumbs with melted butter (or coconut oil) until well combined. Press the mixture firmly into the bottom of two mini cheesecake pans or ramekins. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
- 2
Prepare the Cheesecake Filling
In a mixing bowl, beat together the cream cheese (or vegan cream cheese), sugar, vanilla extract, and salt until smooth. Add the egg (or flax egg) and beat until fully incorporated.
- 3
Bake the Cheesecakes
Pour the cheesecake filling over the cooled crust in each pan. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecakes cool inside for an hour.
- 4
Prepare the Amarena Cherry Glaze
In a small saucepan, heat Amarena cherries with a little water and sugar to create a glaze. Simmer for 5-7 minutes until slightly thickened. Remove from heat and let cool.
- 5
Serve
Once cheesecakes are completely cooled, top them with the Amarena cherry glaze. Serve chilled or at room temperature.