Okay, jokes aside these are still very tasty. One thing you’ll learn about me is that I’m very, very, very picky about my cheesecakes. Some people love the dense, creamy, practically a block of cream cheese type of cheesecakes. And that’s great! More cheesecakes for them. I, on the other hand, prefer the dry, airy bit of the cheesecake.
INGREDIENTS
FOR THE CRUST:
1 c. graham cracker crumbs
4 TB unsalted butter, melted
1/4 c. granulated sugar
pinch of salt
FOR THE FILLING:
16 oz. cream cheese, room temperature
2 eggs, whites and yolks separated at room temperature
3/4 c. granulated sugar
1/2 tsp salt
1 tsp vanilla extract
dash of granulated sugar
ASSEMBLY AND TOPPING:
cupcake/muffin liners
melting chocolate
strawberries
INSTRUCTIONS
Preheat the oven to 375°F.
In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
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