In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. To make individual cheesecakes, divide the crust mixture and filling evenly among four 4" mini springform pans. Bake the cheesecakes for about 30 minutes, until the edges are set and a digital thermometer inserted into the center of one read 165°F to 170°F. Proceed with the recipe directions as written.
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    2. ጮ ራև ጤሬцобуվо
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  2. Иξաщецևγ еሼጸ τаձожелиτ
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Preheat oven to 350 degrees. Place one vanilla wafer or Oreo half in the bottoms of 18 cupcake liners. Mix all the other ingredients on low speed using a hand mixer (except the fruit topping) until creamy. Spoon into the cupcake liners, filling each about 2/3 full.
Instructions. Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside. In a medium bowl, beat heavy cream on low until for 1 minute. Add cornstarch and turn mixer onto high and beat an additional 3-4 minutes or until stiff peaks form.
To get a creamy filling, mix cream cheese and heavy cream before adding granulated sugar, which helps break down the cream cheese, and confectioner's sugar, which will help thicken the mix. Adding vanilla extract and lemon juice can help dial down the richness of the sweeter ingredients and balance out the flavors if needed.
Preheat the oven to 325°F and prepare a 12-muffin pan with 12 muffin liners. Set aside. Mix the graham cracker crumbs with the melted butter in a small bowl and stir to combine. Then, place about 1 Tablespoon into each muffin tin. Press the crumbs down with the back of a spoon to level.
Preheat oven to 350°F. Melt butter and add crushed cookies. Form the cookie mixture into 1 inch balls and place them in your mini cheesecake pan. Use tamper to firmly press the ball in to the bottom of the pan. In bowl beat cream cheese, sugar, eggs, and vanilla until thoroughly mixed. In a saucepan, add strawberries that are cut in half, add the sugar, and lemon juice, and mix over medium-high heat. Mix the cornstarch with water and add to the mixture, mixing constantly. Decrease the heat to medium-low and simmer for 20 minutes mixing occasionally. Set aside and let it cool.
Scrape the whipped cream into a second bowl, then combine the cream cheese, sugar, and vanilla and mix until completely smooth and creamy. Gently fold the whipped cream into the cream cheese mixture and stir until completely combined and creamy. Spoon the mixture into a piping bag (if you like) and pipe it into the cups.
Step 2: Prepare the base by pressing the prepared oreo cheesecake crust mixture into a mini tart pan. Step 3: Make the vegan ganache by pouring warmed coconut milk over chopped chocolate in a bowl. Let sit for 5 minutes to melt, then whisk to combine. Step 4: Beat cream cheese and yogurt together in a clear mixing bowl.
Step 2: Add the Sugar. To the cream cheese, add in 1/3 cup granulated sugar and mix on a medium speed for a minute until incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula. .
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    • how to make mini cheesecakes