Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, strawberry shortcake mini cheesecakes. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Strawberry shortcake mini cheesecakes is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Strawberry shortcake mini cheesecakes is something which I’ve loved my whole life.
For the strawberry purée, put the berries into a mini food processor with the sugar and blend until smooth. Rub through a fine sieve into a bowl and discard the seeds. They’ll firm up as they cool. Decorate the cheesecakes with the sliced strawberries and baby mint leaves.
To begin with this particular recipe, we must first prepare a few components. You can cook strawberry shortcake mini cheesecakes using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry shortcake mini cheesecakes:
- Prepare Crust
- Get 11 oz Nilla wafers
- Prepare 1/4 cup vanilla sugar
- Get 4 tbsp unsalted butter (melted)
- Make ready Vanilla sugar
- Get Vanilla bean (scraped)
- Take 2 cups granulated sugar
- Get Batter
- Make ready 24 ounces cream cheese
- Get 1 cup heavy whipping cream
- Get 1 cup vanilla sugar
- Take 2 tbsp cornstarch
- Get 3 eggs
- Take 1 tsp vanilla extract
- Get 12 ounces strawberries
- Get Tip: make sure EVERYTHING is at room temperature!
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Instructions to make Strawberry shortcake mini cheesecakes:
- Put 2 cups of granulated sugar and a scraping of a vanilla bean into your food processor and let run for 5-10 minutes. Make sure and cover the top or you will have snow in your kitchen.
- Using your food processor grind the Nilla wafers and vanilla sugar to crumbs. Add melted butter and pulse until its crumbly. Using a tablespoon scoop into silicone molds and using a circular motion to get the crumbs evenly distributed. Bake for 8 minutes at 350. When you pull your molds lower the oven temp to 315 degrees
- Using the paddle attachment, cream the heavy cream and cream cheese until its whipping together smoothly. Lower the speed and add the sugar and cornstarch. Scrape. Add eggs one at a time and vanilla. Scrape and mix again taste to make sure there’s enough vanilla. Take your rinsed strawberries and pulse them in your food processor until chunky. Not too small. Add to your cheesecake batter. Mix until fully incorporated scraping when needed. Taste, add more strawberries if needed.
- Using a #3 ice cream scoop. Scoop batter into silicone molds, to the top. Spread the batter gently to the sides. Do not bang out the air! Bake the cheesecakes at 315 for 30 minutes. They should temp at 155
- Ready to serve and ENJOY!
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