White Chocolate Mini Cheesecakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Use a non-stick baking tray for easy removal.

2. 2

   Mix the graham cracker crust ingredients in a bowl until well combined.

   Tip: Use a food processor for a quicker mix.

3. 3

   Press the graham cracker crust mixture into the prepared baking tray.

   Tip: Make sure to press it evenly to avoid gaps.

4. 4

   Bake the crust for 10 minutes, then set aside to cool.

   Tip: Keep an eye on the crust to prevent burning.

5. 5

   In a large mixing bowl, beat the cream cheese until smooth.

   Tip: Use an electric mixer for a quick mix.

6. 6

   Add the granulated sugar, eggs, and melted butter to the cream cheese mixture.

   Tip: Mix until well combined and creamy.

7. 7

   Add the vanilla extract and salt to the mixture and mix until combined.

   Tip: Use a spatula to scrape the sides of the bowl.

8. 8

   Melt the white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

9. 9

   Pour the cheesecake mixture into the prepared baking tray and smooth the top.

   Tip: Use a spatula to create a smooth surface.

10. 10

    Drizzle the melted white chocolate over the cheesecake mixture.

    Tip: Use a spoon to create a marbled effect.

11. 11

    Bake the cheesecakes for 15-20 minutes, or until set.

    Tip: Keep an eye on the cheesecakes to prevent overcooking.

12. 12

    Allow the cheesecakes to cool completely in the tray before serving.

    Tip: Use a wire rack to cool the cheesecakes evenly.

13. 13

    Serve the cheesecakes chilled, garnished with chopped white chocolate chips.

    Tip: Use a sharp knife to create a clean cut.