I have fond memories of cheesecake from my childhood years. Baking cheesecake was something my dad would do for us. It was one of the only food related things he was good at doing, besides making us breakfast. Once we got older my brother took on the passion of baking cheesecakes and even got so good that he started selling them to a local bakery.

The thought of baking a cheesecake always made me nervous. I never really paid much attention to how it was baked, only the final product at the end. Because, well… I have an obsession with cheesecake. Seriously. I eat healthy just so I can afford to eat cheesecake whenever I want. So as I got older, the thought of store bought cheesecake didn’t really appeal to me. After baking my very first cheesecake several years ago I realized it wasn’t hard at all. In fact, a basic cheesecake was pretty easy to make.

mini cheesecake

Because I don’t want to sacrifice all the delicious and fattening ingredients inside a cheesecake (why would I?), I look at adding better ingredients when I can. That is why I choose to bake with Eggland’s Best eggs. We all know that eggs are an essential ingredient for baking. When you bake with Eggland’s Best eggs, you’re getting more vitamins D, E, and B12, and more nutrients like omega-3 and lutein. Plus, Eggland’s Best eggs have 25% less saturated fat than ordinary eggs.

Makes up for all the fattening ingredients inside a cheesecake, right? Well, kinda. 

Right now Eggland’s Best is celebrating National Nutrition Month and are searching for their next “Chief Egg Officer” (CEO). For their search, Eggland’s Best is hosting a contest to find that person who is passionate about EB eggs and the nutritional benefits they bring to the table!

There are many ways to incorporate EB eggs into your meals, and Eggland’s Best would like the next “CEO” to show them how EB eggs are the ONLY eggs to use! Compared to ordinary eggs, EB eggs have four times more vitamin D, double the omega-3s, and ten times more vitamin E – they’re not just your average egg!

From March 3rd to May 24th, you can visit the Eggland’s Best website to complete a submission form on why you would make a great “ChiefEgg Officer.” One Grand Prize winner will receive $5,000 cash, a year supply of Eggland’s Best eggs, and a special nutrition consultation withNutrition Twins, Tammy Lakatos Shames and Lyssie Lakatos.

Now on to the yummy part— Mini Cheesecakes!

Ingredients

Crust:

  • 2/3 cup graham cracker crumbs
  • 1 1/2 Tbs. sugar
  • 3 Tbs. unsalted butter, melted
  • Pinch of salt

Filling

  • 2- 8oz packages cream cheese, softened
  • 1 /2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 large Eggland’s Best eggs
  • 1/4 cup sour cream, room temperature
  • 2 tsp lemon zest
  • Pinch of salt

Topping:

  •  2 pints raspberries
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice

Preheat your oven to 325° F. Line a muffin tin with 12 liners and set aside.

Make the crust: Combine the graham crumbs, 1 1/2 tablespoons of sugar and melted butter in a bowl.

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Divide the mixture evenly among the muffin liners and press down with the back of a spoon until you form the base. Set aside.

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To make the filling: Place 1/2 cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.

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Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture, salt and vanilla. Mix with hand mixer until thoroughly combined.

Add eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed. Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.

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Spoon the mixture evenly into the muffin tins over the graham cracker crust.

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Bake for 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and may crack a bit. Don’t worry. As the cool down, the centers will begin to sink, this is normal.

Let the mini cheesecakes cool INSIDE the muffin tin. I put some foil over the muffin tin and set inside my fridge overnight. Do not remove them from the tin until they have cooled in the fridge for at least 2 hours.

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Once cooled, remove from tin and peel off liners. You can eat them as is or add a topping. I chose to make a raspberry syrup from mine as the lemon zest inside the cheesecake goes wonderfully with raspberries.

Combine raspberries, sugar and lemon juice in a saucepan. Cook until raspberries are broken down, about 10 minutes. remove from heat and strain through a chinois to eliminate seeds.

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Pour over cooled mini cheesecake and enjoy!

cheesecake topping

 

Mini Cheesecakes with Fresh Raspberry Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Crust:

  • ⅔ cup graham cracker crumbs
  • 1½ Tbs. sugar
  • 3 Tbs. unsalted butter, melted
  • Pinch of salt

  • Filling

  • 2- 8oz packages cream cheese, softened
  • 1 /2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 large Eggland’s Best eggs
  • ¼ cup sour cream, room temperature
  • 2 tsp lemon zest
  • Pinch of salt

  • .
  • Topping:

  • 2 pints raspberries
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat your oven to 325° F. Line a muffin tin with 12 liners and set aside.
  2. Make the crust: Combine the graham crumbs, 1½ tablespoons of sugar and melted butter in a bowl.
  3. Divide the mixture evenly among the muffin liners and press down with the back of a spoon until you form the base. Set aside.
  4. To make the filling: Place ½ cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
  5. Place the softened cream cheese in a large bowl and beat on medium low with a hand mixer until creamy and smooth, about 1-2 minutes. Add the lemon-sugar mixture, salt and vanilla. Mix with hand mixer until thoroughly combined.
  6. Add eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed. Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
  7. Spoon the mixture evenly into the muffin tins over the graham cracker crust.
  8. Bake for 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and may crack a bit. Don’t worry. As the cool down, the centers will begin to sink, this is normal.
  9. Let the mini cheesecakes cool INSIDE the muffin tin. I put some foil over the muffin tin and set inside my fridge overnight. Do not remove them from the tin until they have cooled in the fridge for at least 2 hours.
  10. Once cooled, remove from tin and peel off liners. You can eat them as is or add a topping. I chose to make a raspberry syrup from mine as the lemon zest inside the cheesecake goes wonderfully with raspberries.
  11. Combine raspberries, sugar and lemon juice in a saucepan. Cook until raspberries are broken down, about 10 minutes. remove from heat and strain through a chinois to eliminate seeds.
  12. Pour over cooled mini cheesecake and enjoy!

Mini Cheesecakes

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Disclosure: Eggland’s Best products, information and VISA gift cards have been provided by Eggland’s Best.