Mini Cheesecakes

Prep Time 15

Cook Time 20

Inactive time 3

Total Time 3 35

Servings 4 inch cheesecakes

Preheat oven to 350 degrees. In a bowl, mix the melted butter and graham cracker crumbs until combined. The mixture will be sandy. Press the mixture into the bottom and slightly up the sides of the springform pans. Prebake for 7-8 minutes. Set aside.

Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy (approximately 2 minutes). Scrape down the sides and bottom of the bowl. Add the yogurt and vanilla extract and beat on medium until combined. With the mixer on medium, add the egg and mix until just incorporated and then stop mixing. Be careful not to overmix.

Making cheesecakes require the use of a water bath (a roasting pan filled with one inch of boiling water). To do this, boil a pot of water. While the water is heating up, wrap the springform pans with tin foil. This will prevent water from leaking into the spring form pan. Then pour the cheesecake filling on top of the crust and use a spoon or rubber spatula to smooth out the top. Place the springform pans in the roasting pan, and then carefully pour the boiling water into the bottom of the pan. Place the pan in the oven.

Let the cheesecakes bake for 20-25 minutes, until the edges are set and the center is slightly wobbly. When the cheesecake is done, open the oven door slightly and let the cheesecake cool in the water bath for one hour in the oven. After the hour, remove the cheesecakes from the oven and the water bath and let it sit uncovered at room temperature until completely cool. Transfer the cheesecakes to the refrigerator and let chill for 2 hours or overnight. Top with your favorite toppings and enjoy!

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