KosherEye
<<< o >>> The Jewish Year by Artist Carly Q <<< o >>> KosherFeast 2014 <<< o >>> Rosh Hashanah Wine Picks <<< o >>> WÜSTHOF - A Cut Above <<< o >>> DIY Professional Baker's Grease <<< o >>> Nomoo Cookies <<< o >>> Cinnamon Cake <<< o >>> Monday Morning Cooking Club <<< o >>> Yom Tov Recipes <<< o >>> Herbed Stuffing with Jack’s Gourmet Sausage <<< o >>>

Kosher Desserts



Bookmark and Share
Mini Cheesecakes PDF Print E-mail

KosherEye.com

minicheescakes-001

If you don't want to make a large cheesecake, these mini cheesecakes are perfect.  Baked in a mini cheesecake pan,  these tasty, little treats will be a hit. Serve with fresh fruit, fruit sauce or try one of the variations listed below.

Ingredients:

Crust:
1 cup chocolate cookie or vanilla wafer crumbs
2 tablespoons sugar
Pinch of salt
2 tablespoons unsalted butter, melted

Filling:
16 ounces cream cheese
2 eggs
1/4 cup heavy cream
1/2 cup sugar
Pinch of salt

Directions:

Have all the ingredients at room temperature. Preheat oven to 350 degrees. Lightly coat the cups of a 12-cup mini cheesecake pan with nonstick cooking spray.

Make the crusts: In a small bowl, stir together the cookie crumbs, sugar, and salt. Add the melted butter and stir until combines. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 1o minutes. transfer the pan to a wire rack and let cool completely. Reduce the oven heat to 300 degrees.

Make the filling: In the bowl of an electric mixer fitted with the flat beater,  beater, beat the cream cheese on low speed until smooth, 22 to 3 minutes. Increase the  to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least two hours before unmolding.

Notes:

Yield: 12 mini cheesecakes

Variations:
Brûlėe:  After removing the cheesecakes from the pan and just before serving, sprinkle 1 teaspoon sugar over each cake. Using a kitchen torch according to the  manufacturer's instructions, move the flame continuously in small circles until the sugar melts and browns.

Caramel: Spoon 1 teaspoon caramel sauce onto each cooled baked crust, then pour in the batter and bake as directed.

Lemon: Add 2 tablespoons fresh lemon juice and 1  1/2 teaspoon fresh lemon zest to the batter along with the heavy cream Continue as directed.

Strawberry: After beating in the sugar and salt, whisk 1/3 cup strawberry puree into the batter. Place 1 strawberry slice on each cooled baked crust, then pour in the batter and bake as directed.

Recipes: Desserts, Mini Cheesecake, Dairy, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3