Mini Strawberry Cheesecake

Instructions

Graham Cracker Crust

1. Preheat oven to 350 F or 175 C. Spray a mini springform pan with non-stick baking spray or line a cupcake / muffin tin with 9 liners.
2. Combine the graham cracker crumbs, granulated sugar and melted butter until the mixture looks like sand.
3. Scoop about 1 Tbsp of the cookie mixture into each cavity. Use the back of a spoon or the bottom of a flat, small glass (I used a shot glass) to press down firmly and create a compact, even crust covering the bottom of each little cavity. If you're using a muffin pan, make 9 crusts by adding a rounded Tbsp into each liner.
4. Bake for 5 minutes then remove from the oven. Place the pan on a wire rack to cool. Keep your oven on but lower the temperature to 300 F / 150 C.

Cheesecake Filling

1. While the crusts bake and cool make the cheesecake filling.
2. Place the room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fit with a whisk attachment on a medium to medium-high speed for 2-3 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.
3. Add in the sugar, sour cream, vanilla extract, heavy cream and cornstarch. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
4. Crack 1 large egg into a separate bowl and mix with a fork until scrambled. Pour the egg into the cream cheese mixture and mix on a low speed just until combined. The batter should be smooth and completely free of any lumps.
5. Divide the batter evenly, trying to fill each cavity to roughly the same height. For reference, I add about 1 1/2 Tbsp of filling on top of each crust. If you're using a muffin pan, you will add about 2 Tbsp to each liner.
6. Place the mini cheesecake pan on a large cookie sheet to catch any potential leaks, then bake at 300 F / 150 C for 18-21 minutes or until the tops of the mini cheesecakes are set.
7. Remove the cheesecake from the oven and let it cool at room temperature for about 20 minutes. As they cool the sides should start to pull away from the edges of the pan. Once they've reached room temperature, cover the top of the pan and refrigerate the cheesecake for an additional 2 hours or overnight.
8. When you're ready to enjoy these mini cheesecakes, remove them from the fridge and carefully release them from the pan.

Strawberry Cheesecake Topping

1. While the cheesecakes bake and cool, make the strawberry cheesecake topping.
2. In a small bowl whisk together the cornstarch and water until no clumps remain.
3. Add this cornstarch mixture, the diced strawberries, sugar and lemon juice into a small sauce pan. Heat over a medium heat, stirring with a rubber spatula as the mixture cooks.
4. Continue to cook until the mixture starts to simmer. Let it simmer for 3-4 minutes, stirring constantly.
5. Remove the sauce from the heat and let it cool to room temperature. It should thicken as it cools. If you want a smooth sauce without any berry chunks, pour the mixture into a blender or food processor and blend until smooth.
6. Drizzle the cooled sauce over each mini cheesecake and top with a sliced strawberry, then enjoy!