Makes 12 mini cheesecakes. Double or triple the recipe as required.
Paper baking cups (available at Dollarama).
Bottom layer:
Ginger snaps or cookie of choice
Place 1 cookie in the bottom of each baking cup.
Middle cream cheese layer
2 pkgs (250g each) cream cheese
1/2 cup sugar
2 eggs
pinch of salt
2 tsp vanilla
Beat cream cheese until soft and creamy. Add eggs, sugar and vanilla, beating thoroughly until creamy and smooth. Place a cookie in the bottom of each paper cup. Pour about 1/4 cup of cream cheese mixture directly on top of each cookie. Bake at 350°F for about 20-30 minutes, a slight cracking means they are done. Remove from oven and increase temperature to 425°F.
Top sour cream layer:
1 large container (500mL) sour cream
2/3 cup sugar
4 generous teaspoons of vanilla
Combine all thoroughly. Spread about 2 tbsp over each cake. Return to a 425°F oven and bake for an additional 7 minutes. Remove from oven and cool. When cool, chill in refrigerator overnight. This is the key to making these perfect.
Topping: Add a topping of your choice: a bit of jam or crushed berries, maybe a few shaving of chocolate.
These cakes can be frozen for up to 3 months but don’t include the topping. For best results, add the topping when ready to serve.
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