This dessert recipe is a sure-fire buffet bestseller.
2 cups graham crackers crumbs
1/4 cup refined sugar
1/4 cup unsalted butter, melted
1/4 cup salted butter, melted
3 bars cream cheese
3 large egg, yolks only
1/4 teaspoon vanilla extract
3/4 cup refined sugar
2 teaspoons cornstarch
Preheat oven to 325ºF.
Prepare the crust: Wrap the bottom and side of six 4-inch round baking molds. Lightly brush the inside of the molds with butter then arrange baking molds on a baking pan.
In a food processor, blend graham cracker crumbs and refined sugar until crumb-like. Add melted unsalted butter and melted salted butter, and blend just until incorporated. Remove from the processor and distribute equally among the 6 baking molds; spread evenly on the bottom. Set aside.
Make the cheesecake: In a mixer using the paddle attachment, beat cream cheese at medium speed until soft. Lower the speed then add egg yolks, vanilla extract, refined sugar, and cornstarch. Mix well to achieve a smooth batter. Make sure to occasionally turn off mixer to scrape bottom and side of bowl to ensure all ingredients are completely incorporated.
Assemble the cake: Equally divide the batter onto the prepared baking molds. Spread batter evenly. Bake in the oven in a bain-marie for 45 to 50 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow to cool completely, then chill to set before removing from molds. Top or serve with fresh fruits or fruit toppings, if desired, or serve plain.
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