mini vanilla bean cheesecake w/ chantilly cream

ingredients:

crust:

10-14 graham cracker sheets  (about 1 cup), crushed fine

2 tbsps of granulated white sugar

1/4 cup of butter, melted

cheesecake filling:

2-8oz blocks of cream cheese, softened

1/2 cup of granulated white sugar

1/2 cup plain non fat greek yogurt, room temperature

1 tbsp of vanilla bean paste or vanilla extract

2 tsps of vanilla extract (optional for extra vanilla flavor)

2 large eggs, room temperature

8 cups of boiling water

chantilly cream:

4 oz of mascarpone cheese

1/2 cup + 2 tbsps of heavy whipping cream

1/2 cup of powdered sugar

1/2 tbsp of vanilla bean paste

supplies:

mixing bowls and spoons

stand or hand mixer

6 or 7 inch springform pan

heavy duty aluminum foil

large baking dish or roasting pan (for water bath)

directions:

move your oven rack to the center of the oven, and preheat to 350.

to make the crust: mix the crushed graham crackers, sugar, and melted butter in a bowl until it feels like wet sand. press the mixture firmly into the bottom of the spring form pan. pre-bake the crust for 15 minutes at 350. allow the crust and pan to cool completely before pouring the cheesecake filling in. while the crust cools, making the filling and boil the water for the water bath.

to make the cheesecake filling: mix the cream cheese and sugar in the stand mixer until creamy, about 2 mins. next, add in the greek yogurt and vanilla bean paste and/or vanilla extract, mixing until fully combined, about 1 min. add the eggs in one by one, adding the second egg when the first egg is fully incorporated. once the final egg is mixed in, turn off the mixer to prevent over-mixing the batter.

to bake the cheesecake: set the oven to 325. wrap the bottom and sides of the spring form pan with heavy duty aluminum foil. since the cheesecake will be baked in a water bath, ensure that the aluminum foil is wrapped around the spring form pan well, so water does not seep in. wrap multiple pieces of heavy duty foil around the pan, if needed. pour the cheesecake filling on top of the crust. place the spring form pan inside a baking dish or roasting pan larger than the springform pan. pour the boiling water into the baking dish, coming about half way up the spring form pan.

bake the cheesecake in the middle of the oven for 60 mins at 325; the cheesecake is done when the center is slightly wobbly if you shake the pan.

after 60 mins, turn the oven off and crack the oven door. let the cheesecake cool in the oven with the door cracked for 60 mins, then remove from the oven and water bath, and cool completely on the counter. once the cheesecake cools to room temperature, refrigerate for at least 4 hours. top with chantilly cream right before serving.

to make the chantilly cream: whip the mascarpone cheese for about 2 mins with a stand or hand mixer. then, add in the heavy whipping cream, slowly while mixing on medium speed. once incorporated and starting to thicken, add in the powdered sugar and vanilla bean paste. whip until stiff peaks form. top the chilled cheesecake with the cream and serve immediately.