Preheat oven to 350°F. In a large bowl, mix cream cheese, granulated sugar, lemon juice, eggs, and vanilla. Beat at high speed until smooth. place a mini cupcake liner in each slot in a cupcake pan. place a mini vanilla wafer in each cupcake liner. spoon 2 tbs cream cheese mixture on top of cookie.
To get a creamy filling, mix cream cheese and heavy cream before adding granulated sugar, which helps break down the cream cheese, and confectioner's sugar, which will help thicken the mix. Adding vanilla extract and lemon juice can help dial down the richness of the sweeter ingredients and balance out the flavors if needed.
How to Make Mini Cheesecakes: 1. In a large bowl, mix 16 oz cream cheese and 3 eggs with whisk attachment (or with a hand mixer) on high speed 5 minutes, or until smooth, scraping down the bowl as needed. Add 14 oz condensed milk and mix on LOW speed** until blended (2 minutes). 2.
Place a metal trivet in the bottom of your instant pot, and add 1 ½ cups of water. Place the cheesecake pan into the instant pot. Then, pour the cheesecakebatter into the crust, using a small spatula to make it flat and even on top. Lock the lid of the Instant Pot in place, and turn the valve to ‘SEALING.’.
Bake at 350° until centers are set, 15-16 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. Remove paper liners; top each cheesecake with 1 teaspoon jam. The key to the creamiest cheesecake is to not overbake it.
Add the sugar, flour, lemon zest, and salt all together at once into the cheese and beat again for another 20 seconds, scraping the bowl at every 10 seconds interval. Add both the eggs and vanilla extract and beat again for 10 seconds. Scrape the bowl and beat for another 10 seconds until the mixture is all smooth.
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how to make mini cheesecakes
