Ic Mini Cheesecakes Recipes

Steps:

• For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
• Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds
• Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
• Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
• Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
• For the i.c. mini cheesecake topping:
• Heat oven to 300 degrees F.
• Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
• Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.

Steps:

• Preheat the oven to 325 degrees F.
• Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
• Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
• Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
• Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
• Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
• To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
• Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.