Individual New York Cheesecakes

Hi everyone and happy Friday!  Hope y’all are ready for the weekend and the extra long one here in the states for Memorial day. One of y favorite things about Memorial day is eating barbecue! Who doesn’t enjoy   freshly grilled burgers, yummy roasted corn, salads, etc. Nothing puts it all together more than a great dessert selection in my opinion. For all my cheesecake lovers, today I bring to you individual New York Cheesecakes! This was my first time trying to make cheesecakes and I picked the perfect recipe. It was super easy to make and the best part is that it tasted great :). I got the recipe from The Modern Baker by Nick Malgieri. Enjoy your weekend and give this recipe a try, its a winner!

Ingredients:
16 oz (450g) cream cheese softened (I used a light cream cheese for less calories par serving, it didn’t affect the taste)
1 cup sugar
2 teaspoon vanilla extract
4 large eggs at room temperature
1 large egg white
8 oz(225g) sour cream
Fruits for finishing (based on individual preference)
Aluminium foil cups or porcelain ramekins butters and lined with parchment paper.

Directions:
Set a rack in the middle of the oven and preheat oven to 300 degrees.
Combine the cream cheese, sugar and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until well mixed, about 1 minute.
Decrease the speed to low and beat in one of the eggs. After the egg is incorporated, stop and scrape down the bowl and paddle. Repeat for the remaining eggs and egg white one at a time. Beat in the sour cream.
Spoon the batter into the prepared molds, filling them to within 1/4 inch full.
Place the jelly-roll pan in the oven and add about 2 cups of warm water to surround the outside of the cheesecake molds.
Bake until firm and slightly puffed, 25 to 30 minutes.
After the cheesecakes are ready, turn off oven and leave the door ajar. Leave the cheesecakes in the partially open oven for an additional 35 to 40 minutes.
Remove the pan from the oven and untold the cheesecakes on a paper-lined pan. Cover with palctic wrap and chill.

*Keep the cheesecakes refrigerated for up to 2 days before serving.