Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, strawberry shortcake mini cheesecakes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Strawberry shortcake mini cheesecakes is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Strawberry shortcake mini cheesecakes is something which I’ve loved my whole life. They are nice and they look wonderful.
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 get started with this recipe, we must first prepare a few components. You can have strawberry shortcake mini cheesecakes using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Strawberry shortcake mini cheesecakes:
- Make ready Crust
- Prepare 11 oz Nilla wafers
- Prepare 1/4 cup vanilla sugar
- Prepare 4 tbsp unsalted butter (melted)
- Take Vanilla sugar
- Prepare Vanilla bean (scraped)
- Prepare 2 cups granulated sugar
- Get Batter
- Get 24 ounces cream cheese
- Prepare 1 cup heavy whipping cream
- Prepare 1 cup vanilla sugar
- Make ready 2 tbsp cornstarch
- Make ready 3 eggs
- Make ready 1 tsp vanilla extract
- Get 12 ounces strawberries
- Prepare 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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