Believe it or not, but growing up I was not a fan of cheesecake but that is because it was made out of some type of cottage cheese. I didn’t start liking cheesecake until I had the cream cheese type or what is called today the New York Style Cheesecake. Now I love it. I usually make the New York Style Cheesecake but it is very heavy and filling. This time around I wanted something I could bring to a dinner party and I decided to try to make my New York Style Cheesecake recipe into tartlettes.
The easy thing with tarlettes is that they are not as sensitive and they are quick and easy to make. Large cheesecakes are always so temperamental. Tartlettes are just as good and you don’t feel as guilty eating them.
I decided to leave my cheesecakes tartlettes bare but I am sure you can add any topping you like as whipped cream, fruit or cookie crumbs.
Yield: 12 cheesecakes | Prep: 40 minutes | Cook Time: 20 Minutes
1 ½ tsp tbsp unsalted butter, melted
1 pounds Philadelphia cream cheese (2 bricks), at room temperature
1/2 cup sugar
2 large eggs
1/2 tsp lemon zest
1 1/2 tsp vanilla extract
2 tbsp heavy cream
2 tbsp sour cream
Heat the oven to 350 F.
Prepare Graham Cracker Crust (below).
Beat the cream cheese in a standing mixer until very smooth. Gradually add the sugar and beat on medium speed until sugar dissolves (about 3 minutes). Add eggs, one at a time, beating just until incorporated and scraping down the sides of the mixer bowl after each addition. Add lemon zest and vanilla and beat just until incorporated. Remove bowl from mixer and stir in cream and sour cream with a wooden spoon.
Using a spoon pour the batter into the tartlette pan. Bake the cheesecake at 350 F for 20 minutes.
Let the cheesecakes cool and then remove from pan and refrigerate it until chilled about 1 hour.
Graham Cracker Crust Recipe
1 1/2 cup finely crushed graham cracker crumbs (1/4 if 16 oz bag)
1/3 cup melted butter
3 tbsp sugar
Preheat oven to 350.
Combine all of the ingredients. Since i always get full graham crackers i put all my ingredients into a food processor. Once all incorporated then press the crust into the bottom and sides of each tartlette.
Bake 10 minutes in 350 F. Let cool completely before filling.