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Thursday, September 30, 2010

Mini-Cheesecakes

I have a thing for mini-desserts. Not only do I like the fact that they are built in portion control... well, unless you eat multiple of them... but I just think they're so dang cute!!

Mini pies, mini cakes, mini loaves of bread; I've even done small cheesecake tarts before. But for my birthday this year, my in-laws gave me this sweet little mini-cheesecake pan from King Arthur Flour. Two perfect bites of sweet, cheesy goodness in every cake. I also like how quick they are to mix up and bake.

I use my Perfect Graham Cracker Crust recipe and then whip up a basic cheesecake filling, which has nice lemony overtone. The cutest thing, which I did not take advantage of in this instance, is that they end up with a slight dimple in the middle of the cake, perfect for filling with whatever fruit or chocolate topping you think your mini-cheesecakes deserve!

Mini-Cheesecakes
Yield: 12 mini-cheesecakes

1 recipe Perfect Graham Cracker Crust
1 package cream cheese, softened to room temperature
1/2 cup sugar
2 eggs
1 TBS lemon juice
1 tsp lemon zest
1/4 cup heavy cream
1/2 tsp vanilla extract

Prepare the graham cracker crust and tamp about a 1/4-inch layer of crust in the bottom of each pan. Bake at 400 degrees F about 8 minutes or until nicely golden. Let cool.

Adjust the oven temperature to 325 degrees F. Mix all ingredients together with an electric mixer. Pour batter evenly into the twelve molds. Bake at 325 degrees F for 20 minutes. After twenty minutes, turn off the oven and let the cakes sit in the oven ten minutes longer. Remove pan from oven and let cool completely. For easiest removal, chill cheesecakes in the refrigerator a few hours until they are firm and then remove the cakes onto a serving dish.

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