How To: Make mini cheesecakes with a tangy topping

Make mini cheesecakes with a tangy topping

This recipe from Betty's Kitchen shows how to make mini cheesecakes. She uses a muffin tin and makes a graham cracker crumb crust. She makes graham cracker crumbs by crushing the crackers in a Ziploc bag with a rolling pin. She generously greases each cup in the muffin tin with butter with her hands, then puts in some graham cracker crumbs and presses them down. To make the filling, use three egg yolks, two packages of cream cheese, 3/4 cup sugar, and mix. Fold in three beaten egg whites. Fill the muffin cups 3/4 full with the cream cheese mixture and bake at 350 degrees for about 16 minutes, then cool. To make a topping, mix one cup of sour cream, 3/4 cup sugar, 1/2 teaspoon of vanilla. Put the pan of topping in the oven to warm. When the cheesecakes are cool, remove them from the pan. Fill the indentation in the top with the hot sour cream topping and allow them to cool completely. This is an interesting variation of a cheesecake recipe that makes a nice snack or dessert.

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