Mini Cheesecakes

5 ozs cream cheese (recipe will be in the cookbook)
1/4 cup + 1 tablespoon sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract (recipe will be in cookbook)
1/2 egg (mix an egg and divide that in half)
1 yolk
1 tablespoon + 1 teaspoon heavy cream
2 Mini Cheesecake crusts in their pans
+ In a midsize bowl add the cream cheese sour cream and sugar
+ Use an electric hand blender and blend until smooth scraping the sides as needed
+ In a smaller bowl add the vanilla, egg, yolk, and cream.
+ Blend until smooth
+ Mix the egg mix into the the cream cheese mix
+ Preheat oven to 250f
+ Pour filling into the cooled crust tins
+ shake to flatten the filling
+ Place on a silicon baking mat in a baking she\et and place the filled spring form pans on the mat
+ Bake for 70 minutes
+ Turn off the oven and let it cool for at least 45 minutes to avoid cracking
+ Remove from oven and fully chill in the fridge before serving

mini-cheesecakes mise en place


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