Step 2: Make the cheesecake
Preheat oven to 350°F. Grease mini muffin tins, or line with muffin paper/foil. Be aware that if you just grease them, they'll be a littler harder to get out of the tins.
Allow ingredients to get to room temperature.
Beat sour cream alone in the mixer. This helps coat the mixer bowl.
Add the cream cheese and sugar to the bowl and mix on medium. (If your cream cheese is not at room temperature, you can microwave it for 15 seconds at a time, up to 45 seconds total.)
Whisk together vanilla, eggs, egg yolks, and heavy cream, in a separate bowl.
Slowly pour this mixture into the mixer. Mix on low.
Add wasabi.
Mix just until all ingredients are well combined. The filling should have a smooth consistency. Be careful of over mixing as this can cause lots of air bubbles to be incorporated in the filling. Tap the bowl on the counter, in order to force the bubbles to the top.
Allow ingredients to get to room temperature.
Beat sour cream alone in the mixer. This helps coat the mixer bowl.
Add the cream cheese and sugar to the bowl and mix on medium. (If your cream cheese is not at room temperature, you can microwave it for 15 seconds at a time, up to 45 seconds total.)
Whisk together vanilla, eggs, egg yolks, and heavy cream, in a separate bowl.
Slowly pour this mixture into the mixer. Mix on low.
Add wasabi.
Mix just until all ingredients are well combined. The filling should have a smooth consistency. Be careful of over mixing as this can cause lots of air bubbles to be incorporated in the filling. Tap the bowl on the counter, in order to force the bubbles to the top.
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