A Delicious Mini Cheesecake Recipe On Plastic Smallware

Posted by Samuele Visentini on 11th Mar 2015

No matter if you love desserts or not, this is one tasty mini cheesecake treat. It is also just the right size for an afternoon sweet snack or a evening treat with your coffee. This recipe would be a gift to restaurant customers, catering clients or party guests, especially if you serve it on beautiful seagreen aqua plates. These plates add an extra special touch to the appearance of these lovely mini cakes.

Seagreen Aqua plates make fabulous plastic smallware, they measure 3 inches in length x .25 inches in height x 3 inches in width – 3 ounce in size. In addition, these plates are made from durable plastic so it is hard to break or crack them. You will also notice that these plates have a pretty design, shape and style, which means you can use them in any kind of food environment.

seagreen aqua plates
Seagreen Aqua Plates are beautiful plastic smallware.

Delicious Mini Cheesecakes

Ingredients you will need for the crust:

2 2/3 cups of graham crackers

4 Tablespoons of sugar

8 Tablespoons of butter

1/2 teaspoon of cinnamon

Ingredients you will need for the cheesecake:

2 (8 ounce) packages of cream cheese

48 ounces of sour cream

1 1/3 cups of sugar

4 eggs

6 teaspoons of vanilla

Ingredients you will need for the glaze:

32 ounces of sour cream

8 Tablespoons of sugar

2 teaspoons of grated lemon peel

1 teaspoon of vanilla

Directions:

Put 20 cupcake papers/liners in a cupcake pan.

Heat oven to 325 degrees.

Put graham crackers, sugar and cinnamon in  a mixing bowl, melt butter and add to the graham cracker mixture. Now, put a scoopful of this mixture into the bottom of a cupcake paper, press it firmly down.

Soften the cream cheese and beat it until smooth. Add sour creams, eggs, sugar and vanilla with cream cheese, stir ingredients until they are mixed well. Take a spoonful of this mixture and put in each cupcake liner. Bake for 15-20 minutes until tops of the cheesecakes are set.

Turn oven up to 400 degrees.

Make glaze by mixing together sour cream, sugar, lemon peels and vanilla. When oven heats up to 400 degrees, put a scoop of glaze on each mini cheesecake. Bake for another five minutes. Take out of oven and cool on the counter for about 1 hour. Note: You should leave cheesecakes in pan and cool completely in the refrigerator, then you can top them with your favorite fruit pie filling.

Once cheesecakes cool, take out of pan and serve on modern seagreen aqua plates. The results are outstanding. Enjoy.