These Mini Chestnut Cheesecakes are creamy and delicious, and have the perfect hint of nutty flavor.
Mini Chestnut Cheesecakes
2014-12-05 01:56:44
Yield: 12 cheesecakes • Preparation: 10 minutes • Bake: 35 minutes • Refrigerate: 8 hours
Ingredients
- 2 (5.25-ounce) packages thin ginger cookies
- ¼ cup plus 5 tablespoons sugar, divided
- ¼ teaspoon plus ⅛ teaspoon coarse salt, divided
- 6 tablespoons unsalted butter, melted
- 1 (3-ounce) package cream cheese, softened
- 1 large egg, separated
- ½ cup sour cream
- ⅓ cup finely ground chestnuts
- ½ teaspoon pure vanilla extract
- Garnish: 6 thin ginger cookies, broken into fourths
Instructions
- Preheat oven to 325°.
- In the work bowl of a food processor, combine cookies, ¼ cup sugar, and ¼ teaspoon salt. Pulse until mixture is well blended.
- With motor running, slowly add melted butter. Continue processing until mixture is uniform. Evenly divide mixture among 12 wells of a mini removable-bottom cheesecake pan. Press mixture firmly in the bottoms and up the sides of wells.
- Bake until sides just begin to brown, 10 to 14 minutes. Cool.
- In a large mixing bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 2 tablespoons sugar and remaining ⅛ teaspoon salt, beating well. Add egg yolk, beating well. Add sour cream, ground chestnuts, and vanilla extract, beating until just blended. Divide batter evenly among wells of prepared pan.
- Bake until centers are almost set, 20 to 28 minutes.
- Remove from oven, and let cool to room temperature. Cover with plastic wrap, and refrigerate for 8 hours.
- For garnish, dip fluted ends of cookie pieces in egg white, then immediately dip in remaining 3 tablespoons sugar. Place on a wire rack or parchment paper to dry.
- Garnish each cheesecake with 2 sugared cookie pieces, if desired.
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