Mini Red Velvet Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
180 grams crushed chocolate wafer cookies
02 -
60 milliliters unsalted butter, melted
→ Filling
03 -
450 grams cream cheese, softened
04 -
50 grams granulated sugar
05 -
55 grams packed brown sugar
06 -
2 large eggs
07 -
16 grams all-purpose flour
08 -
16 grams unsweetened cocoa powder
09 -
5 milliliters vanilla extract
10 -
15 milliliters red food coloring
11 -
120 grams sour cream
12 -
2 grams baking soda
13 -
2 milliliters vinegar
→ Garnish
14 -
Whipped cream, for topping
15 -
Grated chocolate or red velvet cake crumbs, for garnish
# Instructions:
01 -
Preheat oven to 160°C. Combine crushed chocolate wafer cookies with melted butter in a mixing bowl until the mixture resembles wet sand.
02 -
Press the cookie mixture firmly into the base of a muffin tin lined with cupcake liners, ensuring each base is approximately 0.5 cm thick. Bake for 8-10 minutes, then set aside to cool.
03 -
In a large bowl, beat softened cream cheese, granulated sugar, and brown sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing thoroughly between each addition.
04 -
Blend in flour, cocoa powder, vanilla extract, and red food coloring until evenly combined. Add sour cream, baking soda, and vinegar. Mix until integrated and batter is smooth.
05 -
Divide filling evenly among cooled crusts, filling each cupcake liner to three-quarters full.
06 -
Bake the filled tins in the preheated oven for 20-25 minutes, or until centers are set yet slightly wobbly. Turn off the oven, open the door slightly, and let cheesecakes cool inside for 30 minutes.
07 -
Transfer cooled cheesecakes to the refrigerator, allowing them to chill for a minimum of 3 hours or overnight for optimal texture.
08 -
Remove cheesecakes from muffin tin and peel away liners. Top each with a swirl of whipped cream and garnish as desired with grated chocolate or cake crumbs.
# Notes:
01 -
Allowing cheesecakes to cool gradually in the oven helps prevent cracks in the surface.
02 -
Chilling overnight enhances the texture and flavor development.