Wednesday, October 20, 2010

Cheesecake Tartlettes

Believe it or not, but growing up I was not a fan of cheesecake but that is because it was made out of some type of cottage cheese.  I didn’t start liking cheesecake until I had the cream cheese type or what is called today the New York Style Cheesecake. Now I love it.  I usually make the New York Style Cheesecake but it is very heavy and filling.  This time around I wanted something I could bring to a dinner party and I decided to try to make my New York Style Cheesecake recipe into tartlettes.

The easy thing with tarlettes is that they are not as sensitive and they are quick and easy to make. Large cheesecakes are always so temperamental.  Tartlettes are just as good and you don’t feel as guilty eating them.

I decided to leave my cheesecakes tartlettes bare but I am sure you can add any topping you like as whipped cream, fruit or cookie crumbs.


Cheesecake Tartlettes

Yield: 12 cheesecakes | Prep: 40 minutes | Cook Time: 20 Minutes

1 ½ tsp tbsp unsalted butter, melted
1 pounds Philadelphia cream cheese (2 bricks), at room temperature
1/2 cup sugar
2 large eggs
1/2 tsp lemon zest
1 1/2 tsp vanilla extract
2 tbsp heavy cream
2 tbsp sour cream

Heat the oven to 350 F.

Prepare Graham Cracker Crust (below).

Beat the cream cheese in a standing mixer until very smooth. Gradually add the sugar and beat on medium speed until sugar dissolves (about 3 minutes). Add eggs, one at a time, beating just until incorporated and scraping down the sides of the mixer bowl after each addition. Add lemon zest and vanilla and beat just until incorporated. Remove bowl from mixer and stir in cream and sour cream with a wooden spoon.

Using a spoon pour the batter into the tartlette pan. Bake the cheesecake at 350 F for 20 minutes.

Let the cheesecakes cool and then remove from pan and refrigerate it until chilled about 1 hour.

Graham Cracker Crust Recipe

1 1/2 cup finely crushed graham cracker crumbs (1/4 if 16 oz bag)
1/3 cup melted butter
3 tbsp sugar

Preheat oven to 350.

Combine all of the ingredients.  Since i always get full graham crackers i put all my ingredients into a food processor.  Once all incorporated then press the crust into the bottom and sides of each tartlette.

Bake 10 minutes in 350 F.  Let cool completely before filling.

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10 Responses to “Cheesecake Tartlettes”

  1. 1

    Dinetonite — October 20, 2010 @ 6:18 am

    Oh yum!!!! I could eat my screen right now! I was just telling Aubrey I wanted to make a stuffed cake with apples, but this oh my!

  2. 2

    Privet and Holly — October 20, 2010 @ 7:19 am

    I would love to make
    these the next time
    I’m asked to bring
    dessert! I always love
    the addition of lemon
    to a cheesecake ~
    it really boosts the
    whole thing up a notch.
    xx Suzanne

  3. 3

    My Kitchen in the Rockies — October 20, 2010 @ 8:04 am

    Cheesecake is my favorite! If your are able to buy Quark somewhere, try a German style recipe with it. It is a lot lighter and not as rich. I like you little Tartlettes.

  4. 4

    Stitchfork — October 20, 2010 @ 10:32 am

    The line – bet you can’t eat just one! – definitely applies to these tartslets!

  5. 5

    E — October 20, 2010 @ 11:33 am

    How adorable and, I bet, delicious!

  6. 6

    Maddie — October 20, 2010 @ 3:32 pm

    I’ve never tried my hand at cheesecake before, but only because it seemed so fussy. Somehow, little tartlettes make the whole idea seem much more approachable!

  7. 7

    Dawn — October 20, 2010 @ 5:40 pm

    I like how easy these look. Yum! Thank you for the recipe.

  8. 8

    redmenace — October 20, 2010 @ 6:13 pm

    I never cared for cheesecake growing up either and still haven’t tried NY cheesecake. What is wrong with me?! I love the idea of little bitesize tartlettes, however. Wonderful!

  9. 9

    chocolatesuze — October 23, 2010 @ 12:33 am

    your tartlettes are so cute! hehe portion control!

  10. 10

    Tiff — August 27, 2011 @ 2:45 pm

    I’ve made this recipe before, they always turn out great! I recently made a little change to the recipe. Instead of making the crust ,I put a vanilla wafer in the tartlet pan. It makes a really good crust and it saves time.

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