Thursday, January 27, 2011

Mini Cheesecakes

 



I was planning on making a normal cheesecake tonight, but I didn't want to bother with the two to three hours it takes to make it and then have to wait until tomorrow to eat it, especially because I just made one last night.  I want cheesecake now!  And lots of different kinds.  So the simple, fast solution to satisfy my immediate need for cheesecakey goodness is to make them mini.

These take about 30 minutes start to finish, plus about half an hour cooling time.  While they are cooling you can throw together the toppings, and those all take about five minutes each.  So one hour and I have ready to eat cheesecake.  Sounds like a deal to me.  These are too cute to resist and so, so, sooo good.  Pineapple? Caramel? Blueberry? Dark Chocolate?  Yes, yes, yes and yes please.





Mini Cheesecakes recipe adapted from Allrecipes.com

8 oz (225g) Cream Cheese
1/4 Cup plus 2 Tablespoons Sugar
1/2 teaspoon vanilla
1 Egg
1/2 Cup Graham Cracker Crumbs
2 Tablespoons Butter
1 Tablespoons Sugar
1/4 teaspoon Cinnamon

Preheat oven to 350F/175C.  Line a mini muffin tin with papers.

Combine graham cracker crumbs, butter, 1 Tablespoon sugar and cinnamon.  Spoon 1/2 teaspoon crust into each cup and press in gently.

Combine cream cheese, sugar, vanilla and egg.  Beat until smooth and silky.  Put batter into a piping bag or ziploc bag with the corner cut off and fill each cup with cream cheese mixture until just about full.

Bake fifteen minutes, cool in pan five minutes. Carefully remove from the pan and put on a rack.  Tweezers or small pliers really help with this.  I used pliers.  If using chocolate pieces or chips, place them on now.

Put entire rack into the fridge and chill 30 minutes.  Add toppings.


Toppings: 

Caramel - Melt down a handful of Kraft Caramel Bits or any caramel candies with a splash of milk.  Spoon on to chilled cheesecakes.  Chill again to set.

Blueberry - 1/4 Cup frozen blueberries, squeeze of lemon juice, 1/2 tablespoon sugar.  Combine all in a saucepan and simmer for 5 minutes. Cool.

Pineapple -  1/4 cup pineapple chunks, chopped up, 1/4 cup pineapple juice, 3/4 tablespoon cornstarch, squeeze of lemon juice, 1/2 tablespoon butter.  Whisk together pineapple juice, cornstarch and lemon juice. Bring to a boil and let it boil until really thick, stir it often.  Add pineapple chunks and cook one minute.  Take off the heat and stir in butter.  Let it cool a bit.
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