Ice cream cone crumbs in the crust and the best cheesecake you can imagine topped with the best sundae!
My go to cheesecake batter with a splash of freshly pressed lemon juice for the extra kick paired with a thick ice cream cone crust.
How to make raspberry whipped cream
Raspberries or any fruit adds moisture to whipped cream or frosting that can make it split. So the best way to achieve a greatly flavored whipped cream without adding too much flavor is by using freeze dried fruits! I used freeze dried raspberries but you could also go for strawberry or cherry! Just make sure to use a food processor to get a super fine texture. I left in the seeds for a more natural look but you could strain the powder before adding it to your whipped cream.
I usually use a hand mixer with a whisk attachment to make whipped cream. For that whip up very cold heavy cream with powdered sugar and if I have it san apart or whip it which is a cornstarch based stabilizer for whipped cream to help it set faster and stay set for a longer time. When it is halfway whipped add in the freeze dried raspberry powder and keep whipping it until it reaches a stiff consistency.
Read here how to get a perfectly smooth cheesecake!
How to make the best cheesecake batter
Many recipes just call for cream cheese, sugar and eggs to make mini cheesecakes but what if I tell you that there is a simple way to elevate these treats from mediocre to amazing with a few simple ingredients. First of all I always add sour cream to my cheesecake batter. It makes it creamy and adds a bit of tanginess. To support this flavor I like to add some freshly pressed lemon juice. It just enriches the flavor profile of the cheesecakes without overloading them. Of course do not forget about vanilla as it is the quintessential flavor of all my baked goods!
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
To ensure a crack free cheesecake I recommend to read this cheesecake recipe
Mini Sundae Cheesecakes
Ingredients: for 12 mini cheesecakes
16 oz (454 g) cream cheese, softened at room temperature
2 tbsp flour, optional
1/2 cup (100 g) sugar
1 tsp vanilla extract
1 tbsp lemon juice, optional
2 large eggs, at room temperature
1/2 cup (120 g) sour cream
For the Ice cream cone crust:
1 cup (120 g) ice cream cone crumbs (6 large cones)
4 tbsp (62 g) melted butter
2 tbsp (24 g) sugar
For the chocolate ganache:
2 tbsp + 2 tsp (40 ml) heavy cream, hot
6 tbsp (65 g) chocolate chips
For the whipped cream:
1 cup (240 ml) heavy cream
1/2 cup (66 g) powdered sugar
1 tsp vanilla extract
2 tbsp freeze dried raspberry powder
Check out my New York Cheesecake tutorial while this one is in the making
INSTRUCTIONS:
Step 1:
Preheat the oven to 325 °F. Crush up Ice cream cones in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with melted butter and sugar. Press the mixture in a 6 capacity lined cupcake pan and set it aside.
Step 2:
To make the cheesecake filling, start off with a large bowl or use a food processor. Add the cream cheese, sugar, vanilla, lemon juice and flour to a big mixing bowl and mix it until smooth for about 4 minutes. Scrape it down after each mixing to ensure no lumps are left. Add in heavy cream and sour cream. Mix in eggs at last. Mix until smooth for about 2 minutes.
Step 3:
Fill the cheesecake batter on top of the cookie crust. Place the cupcake tray inside a cookie sheet filled with hot water. Bake the cheesecakes in this water bath at 325 °F for about 25 minutes until the top turns golden brown. Turn off the oven and let it cool in the oven for about 10 minutes. Let it come to room temperature for another 30 minutes. Then let it cool for at least 2 hours in the fridge.
Step 4:
To decorate the mini cheesecakes make whipped cream. For that use a tall mixing bowl and a hand mixer with a whisk attachment. Mix together very cold heavy cream with powdered sugar and vanilla. When it has reached stiff peaks fill half of it into a piping bag with a big round tip (Ateco 809) and add freeze dried raspberry powder to the other half. Mix it in on a low speed until combined. Add food coloring if desired for a more vivid color. Fill the raspberry whipped cream in a second piping tip with a big round tip (Ateco 809). Step 5:
To make the chocolate ganache heat up heavy cream and add chocolate chips. Whisk it until smooth. Then place it in the fridge to cool down faster. Whisk it or stir it to check its consistency. It should be liquid but not warm anymore. Decorate the cheesecakes immediately before serving.
Enjoy!
