Mini Cheesecakes

Who doesn't like "mini" things? These cheesecakes are mini in size but big in flavor, appeal and time savings. They cook in a fraction of the time a regular cheesecake takes and are already portion controlled...I mean, what could be better? I bought a specialty pan with removable bottoms (Norpro 3919, $20) from Amazon, made some of these bad boys and then bought another pan because I could see how often these will be just the ticket. Take a look at the Hints section for the Holiday version: Eggnog (Oh Yeah!) and also a chocolate hazelnut flavor link at the end. WooHoo!!

Mini Cheesecakes with Strawberry Topping
Crust:
5 1/2 full graham crackers (the full crackers are usually scored into 4 parts)
1 tablespoon sugar
3 tablespoons melted butter
Spray the cavities of the mini cheesecake pan with coconut oil or veggie oil.  Process crackers in food processor until very fine crumb. Mix in sugar then butter. Place 2 teaspoons of mixture in each compartment and press down firmly. Set aside.

Filling:
8 ounces Greek yogurt cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 tablespoon corn starch
1/2 cup half and half
1/2 teaspoon vanilla
1/4 teaspoon citrus zest (orange, lemon, grapefruit etc.)
1 egg yolk
With an electric mixer, beat cream cheese for 1 to 2 minutes. Add in sugar, salt and corn starch beating until well blended. Reduce mixer speed and pour in half and half slowly and beat until batter is smooth. Blend in vanilla and citrus zest. Finally, add the egg yolk and mix just until incorporated. Spoon batter onto crusts, filling cavities 2/3 to 3/4 full. Bake at 350 degrees for 17-19 minutes. Remove from oven and cool in the pan for an hour then push the cakes out from the bottom and remove the pan bottom disks from the cheese cakes. Chill in a air tight container for at least another hour.

Topping:
3/4 cup finely diced fresh strawberries
1 teaspoon sugar
1 tablespoon orange juice
1/4 teaspoon orange zest
1/4 cup sweetened whipped cream
Mix all ingredients but the cream together and macerate for 1 hour or more. To serve, place 1 teaspoon of whipped cream on cheesecake and top with about 1-2 teaspoon of strawberry mixture.

Hints: I like using Greek cream cheese but this would work the same with regular cream cheese. I used the orange zest because the strawberries had orange flavor. Lemon or lime or grapefruit would be awesome. The pan cavities are easy to pop out a cooled cheesecake if they are sprayed with oil. The coconut oil in a spray can is what I have on hand but they could be greased by hand with butter.

To make the Holiday version:
Add 1/2 teaspoon ground nutmeg to the graham cracker crust mixture, use eggnog in place of the half and half, reduce the sugar to 2 tablespoons, use just 1/4 teaspoon vanilla and replace the citrus zest with nutmeg. Top with whipped cream, fresh diced persimmon and more freshly ground nutmeg. (I buy whole nutmeg and grate it on a micro-planer.) SO GOOD!!! In fact, after New Years, I went to the store and bought some eggnog I could freeze to make these one more time :)

Here is a link to another flavor, chocolate hazelnut, I tried for my friends wedding along with the strawberry version. It was also wonderful. I think any cheesecake recipe could be adapted for a mini version. I guess I'm just a "little" crazy about these little guys...

Pomegranate Cheesecake Bites

Pomegranate!!! My favorite fruit is now in season and I am thrilled about it! A cheesecake "bite" just has to taste like cheesecake right? So these cocoa laced pate a choux puffs work as crust and the whipped Greek yogurt cream cheese filling yields the cheesecake flavor/ texture one desires. So delicious!

Pomegranate Cheesecake Bites
Cocoa Pate a Choux
1/2 cup water
1/4 cup butter
1/2 cup minus 3 tablespoons flour
3 tablespoons cocoa powder
2 tablespoons sugar
2 eggs
Heat oven to 400 degrees. Lightly grease a baking sheet or line with sil pat or parchment paper. Bring water and butter to a boil in a small sauce pan. Add the flour and cocoa powder to the water and stir until throughly blended and mixture forms a ball. Remove from heat and add sugar and eggs. Beat until all the egg has been incorporated. Drop by teaspoons on to baking sheet. Bake for 18 to 20 minutes. Allow to cool before filling. Makes 25 puffs.

 Cheesecake Filling
8 ounces Greek yogurt cream cheese
3 tablespoons half and half
3 tablespoons sugar
1 teaspoon clementine zest
1/2 teaspoon grated ginger root, optional
1 cup pomegranate arils
Whip the cream cheese, half and half, sugar, zest and ginger until well combined and light. Fold in pomegranate arils.
Slice puffs open and fill with about 1 tablespoon of filling each. Replace tops. Chill any leftovers.

Hints: The pate a choux will just about double when baked but you want to have bite sized puffs so make sure to keep them small. The filling can be made with regular cream cheese if you like. Adjust the sugar if you want to make the filling sweeter.

I love cheesecake but the full experience comes with lots of calories and a fair amount of time. These bites are relatively less of both. I think you'll like them...

Blackberry Kiwi Cheesecake

Spring brings a desire for cheesecake. So does Autumn. Admit it, cheesecake desire can strike anytime of year. Try this one next time it hits you.

Blackberry Kiwi Cheesecake
Heat oven to 450 degrees.
Crust:
2 cups crispy rice cereal
1 cup bread crumbs (unseasoned)
1/4 cup sugar
6 tablespoons melted butter
Combine the first three ingredients in a food processor bowl and process until crumbs are all the same size. Pour in butter and process another 30 seconds. Press mixture into the bottom of a spring form pan and bake at 450 degrees for 3 or 4 minutes, until edges begin to brown. Remove from oven and set aside.

Filling:
1 1/2 pounds cream cheese
1 teaspoon freshly grated ginger root
1/2 cup plus 4 tablespoons honey
2/3 cup cream
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon vanilla
4 eggs
1 cup blackberries
1 1/2 cups kiwi, peeled and cut into eighths
Increase oven temperature to 500 degrees. Beat cream cheese until light and fluffy at high speed. Add ginger, 1/2 cup honey, cream, lime juice, salt and vanilla. Beat until well combined. Add eggs and beat at low speed until thoroughly combined. Set aside. Blend kiwi and 2 tablespoons honey in a blender until no lumps remain, then set aside. Blend blackberries with remaining 2 tablespoons honey. Butter the sides of the spring form pan. Pour 1/2 of batter onto crust. Pour half of kiwi and half of blackberry purees lightly on top and swirl with a knife. Spoon remaining batter on top trying not to disturb the bottom layer. Top with remaining fruit purees and swirl the top half of the batter with a knife. Place in hot oven and bake 12 minutes. Without opening oven, reduce heat to 200 degrees and bake for 50 minutes. Turn oven off and prop open door with a wooden spoon for another 30 minutes. Remove from oven and allow to cool completely, cover and chill for 4 to 24 hours. Top with sliced kiwi, fresh blackberries and additional honey if desired.

Hints: The crust is so nice in this one! You could use this crust in almost any cheesecake recipe, in place of a graham cracker crust or a cookie crust. Add more sugar if you like, up to 1/2 cup. You can use light cream cheese and half and half rather than cream. Substitute grapefruit or lemon juice for the lime, use what you have on hand. Increase the amount of honey in the fruit if tart. A lovely blackberry or kiwi sauce would be a great garnish. I like the fast, hot method of cooking to start and then the low, slow finish. The cake turns out super creamy and cracks less than other methods.

There is no substitute for a delightful cheesecake. This one is fresh and beautiful. Hints of ginger and vanilla deepen the flavor profile of the berry and kiwi. The crust is light and interesting... in a good way! A lovely presentation that won't disappoint the tongue.

Easter Cheesecake

Tangy and creamy, this cheesecake wakes your taste buds up and gives them a big hug!

Limeade Cheesecake
1 1/2 cups graham cracker crumbs (1 1/2 sleeves)
3 tablespoons melted butter
12 ounce can frozen limeade concentrate, thawed, divided
2 pounds cream cheese
1 vanilla bean
1/2 teaspoon salt
5 eggs
Topping:
1 cup sour cream
1/2 cup butter
1 cup sugar
1/2 cup lime juice
1/8 teaspoon salt
1 egg
Decorative sprinkles (optional)
Heat oven to 350 degrees. Butter the bottom and sides of a 9 inch spring form pan. Mix graham cracker crumbs with melted butter and 2 tablespoons of the limeade concentrate. Press into the bottom of the pan and set aside. In a mixing bowl, beat cream cheese until light and fluffy. Split vanilla bean and scrape with a knife. Add scrapings to cheese. While beating at a low speed, pour in the remaining limeade concentrate. Beat on a higher speed for 1 minute. Stop mixer, add salt and eggs. Beat on low speed until blended. Pour batter over crust and bake for 1 hour. Turn off heat, but don't open oven for 30 minutes. Prop oven door open a crack and wait another 30 minutes. Remove cake from oven and allow to cool completely, then cover and refrigerate for at least 3 hours or overnight.
Make topping by combining sour cream, butter, sugar, lime juice and salt in a medium sauce pan. Bring to a boil, stirring constantly. Beat egg in a bowl. Remove 1/2 cup of the hot lime mixture and temper egg by slowly pouring in the hot liquid into the egg while beating it. Then pour egg mixture into the pan the same way, stirring constantly. Continue to boil and stir the topping for 15 minutes. Cool slightly (10 minutes or so) and then spread mixture over cold cheesecake. Top with sprinkles if desired. Chill an additional 30 minutes (or more) and then remove sides of pan to serve.

Hints: I use light cream cheese, Neufchatel, with no adverse effect. The center of this cheesecake is very creamy and you could add 3 tablespoons corn starch to the batter if you want a stiffer end product. A bit of green food coloring could be fun in the topping. You could also use this recipe with lemonade concentrate or another flavor. I tried this cheesecake cooking via the New York method (Hazelnut Cheesecake) and the top ended up with a very thin charred skin. I scraped off the char and it tasted fine but I think for this particular recipe a slower and lower temp is best.

Wow! This one hit the spot exactly! Light and refreshing flavor with a rich texture. My hankering for a delightfully spring tasting dessert was totally satisfied. I even had a slice for breakfast the next morning. Isn't springtime one of your favorite times of year?

Dreamy Creamy Hazelnut

Autumn just seems like perfect Cheesecake weather to me! Why is that? Every year at this time I get a hankering for the creamy and the dreamy. Here it is for 2011- (Added in 2016: the mini version-see notes section below.) 

Hazelnut Cheesecake

1 1/4 cups half and half, divided

3" vanilla bean section

1 cup raw sugar

1 tablespoon butter

2 cups  (7 ounces or 200 grams) ground hazelnuts, divided

1 cup chocolate graham cracker crumbs

1/4 cup melted butter

2 pounds Nuefchatel cheese, room temperature

1/3 cup sugar

1/2 teaspoon salt

5 eggs

1/2 cup Nutella

In a small sauce pan combine 1 cup half and half with raw sugar. Split vanilla bean down the middle, scrap seeds with a knife blade. Add pod and seeds to pan and heat over medium heat stirring constantly. When mixture begins to boil, remove from heat and set aside to cool. 

Turn oven to 500 degrees to preheat. Using 1 tablespoon of butter, grease the bottom and sides of a 9" springform pan. Combine 1 cup of the hazelnuts with the chocolate crumbs and then stir in the melted butter. Press mixture into the bottom of the springform pan, making an even layer then set aside. 

Beat the cheese in a mixer bowl on high speed for 2 minutes, stopping to scrape sides of bowl every 30 seconds. Add 1 cup hazelnuts and beat on medium speed for 30 seconds. Add 1/3 cup sugar and salt. Scrape sides of bowl. Beat at medium speed another 30 seconds or until there are no lumps in batter. Remove vanilla pod from half and half mixture. Reduce speed of mixer to a lower speed and gradually pour in the half and half mixture. Continue beating until well combined. Stop mixer, scrap down sides and add the eggs. Beat at low speed until eggs are blended in, scraping sides of bowl as needed.

Pour batter into the springform pan and bake in 500 degree oven for 12 minutes. Reduce heat to 200 degrees (don't open the oven door) and bake 55 minutes. Turn oven off and prop oven door open with a wooden spoon for another 30 minutes. Remove cheesecake from oven and allow to cool on a counter under an inverted mixing bowl for another hour. When cheesecake is completely cooled, cover tightly with plastic wrap and chill for 24 to 48 hours. 

To serve, combine Nutella and remaining half and half over low heat until well combined. Remove from heat. Remove sides of pan and cut wedges of cake. Serve topped with the Nutella sauce and a sprinkling of ground hazelnuts.

Hints: Regular cream cheese can be used rather than the Nuefchatel. I like a soft crust so I don't bake them before pouring in the batter; if you like a crisper crust, by all means bake the crust first. You will want to wait to butter the sides of the pan until after the crust is baked. Use 1 teaspoon vanilla extract if you don't have a vanilla bean. When you turn the heat off, the center of the cheesecake should still be a bit wobbly. This cake is baked by the New York method- with high temps for a few minutes and then lowering the temp gradually. It results in a very creamy, nicely risen end product without any cracks on top. I am going to try baking some of my other cheesecake recipes this way. 24 hours is best but after about 8 hours of chilling you can begin serving. After 24 hours, the flavor just gets better.

This so worth the effort! I know that thinking ahead a day or more is hard to do sometimes if you are the constant and/or only chef but this is a tasteful and tasty way to show you care about your family or your guests. Or even yourself--give into the hankering occasionally!

2016 Notes: For two 12 cavity mini cheesecake pans (total of 24 mini cheesecakes) the following is an adaptation of the above recipe.

Sweetener:

1/2 cup half and half

1/2 cup raw sugar

1 1/2 inch piece of vanilla bean, scraped

Mix half and half, sugar, scrapping and bean pod together in a small sauce pan. Bring to a boil stirring constantly. Remove from heat and set aside to cool.

Crusts:

2/3 cup ground hazelnuts

2/3 cup chocolate graham cracker crumbs 

2 tablespoon sugar

5 tablespoons melted butter

Mix well and press 2 teaspoon into each greased cavity (I use spray coconut oil to grease them with). 

Filling:

16 ounces Greek cream cheese

1/2 cup ground hazel nuts

2 tablespoon sugar

1/4 teaspoon salt

vanilla bean mixture (above)

2 egg whites

1 egg yolk

Beat cream cheese till smooth. Add sugar, salt and cooled vanilla bean mixture. Stir in ground hazel nuts and then eggs. Mix just until incorporated. Fill cavities 2/3 to 3/4 full. Bake at 350 degrees for 19 - 20 minutes. Remove from oven and cool for 1 hour. Remove from pan by pushing up bottoms and remove metal bottom disks. Place in air tight container and chill at least one hour. Serve topped with chocolate ganache (3/4 cup dark chocolate chunks heated slowly with 3-4 tablespoons cream), whole hazel nuts and chocolate shavings. 

Cooking Makes Me Feel Good

Wow! what a month! My kitchen was torn up and working at 1/4 to 1/2 capacity for too long! I sure missed cooking. I missed eating as well as I normally do too, but I really missed the creative process, the satisfaction of cooking for others and the feeling of well being that accompanies both. It is delightful to be back in the kitchen again and cooking up a storm! Let's start off with a cheesecake- low fat this time around.

Pear Almond Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
Filling:
1 3/4 cup low fat cottage cheese
1 lb. low fat cream cheese, room temperature
3/4 cup pear puree
1/2 cup sugar
2 teaspoons almond extract
1/2 teaspoon freshly grated ginger
1 tablespoon lemon juice
2 tablespoons cornstarch
1/8 teaspoon salt
4 large eggs, room temperature
Topping:
6 ounces frozen raspberries
1 teaspoon almond extract
1 tablespoon powdered sugar
2 teaspoons instant clear gel
Heat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray. Mix crumbs with butter and press into bottom of pan evenly. Bake for 8 minutes then remove from oven. Meanwhile, process cottage cheese in a food processor or blender until smooth. In a mixing bowl, combine cottage cheese, cream cheese, pear puree and sugar until well blended. Add almond extract, ginger, lemon juice, cornstarch and salt. Beat until thoroughly blended and fluffy. Turn down mixer speed and add eggs. Continue mixing just until eggs are incorporated. Pour filling over warm crust and place in oven. Immediately turn oven to 300 degrees and cook for 1 hour. Check to see if filling is set, (may need up to 10 more minutes) then turn heat off and leave cheesecake in oven with the door closed for another hour. Remove cheesecake from oven and run a knife around rim to loosen. Allow to cool completely then cover and refrigerate for several hours or over night. Prepare topping by allowing raspberries to thaw. Add almond flavoring to berries. Stir powdered sugar and clear gel together then stir into raspberries. Mixture will thicken immediately. Spread over top of cheesecake just before slicing.

Hints: Pear puree may be bought like applesauce or you can puree pear halves your self. If they are fresh, make sure they are very ripe. If they are canned, make sure they are in light syrup. How about substituting mango puree or apricot or peach or berry or kiwi? You could use less almond or no almond and up the ginger flavor or switch to mint flavor or lemon flavor. Top with caramel sauce or chocolate fudge sauce or lemon sauce. The possibilities are fantastic! Don't you love cheesecake?! Instant clear gel may be purchased at health food stores (I get mine at Bountiful Nutrition). It is the best for fresh berry pies and toppings as it thickens without cooking and so you keep that fresh taste. You can use low fat or fat free cottage cheese and cream cheese. Or you can use full fat--it's up to you.

Just finished Malcom Gladwell's book Outliers. Fabulous. Made me think about lots of things one of which is the hours I have spent cooking, studying cookbooks and planning how to use ingredients. I believe I have reached the 10,000 hour mark by now. I also believe that many women I know have as well. I guess we are experts ladies.

Orange You Glad It Is Cheesecake?

 

Orange Sour Cream Cheesecake

Crust:

1 cup chocolate graham cracker crumbs

4 tablespoons butter

2 tablespoons sugar

Filling:

2 pounds cream cheese

1/2 cup sugar

2 tablespoons fresh orange juice

1 tablespoon orange zest

1 teaspoon vanilla extract

1/2 cup sour cream

4 eggs

Topping:

1/2 cup sugar

1/2 cup sour cream

1/3 cup butter

1/4 cup fresh orange juice

Garnish:

1 sectioned orange

1 sectioned blood orange

1/4 cup extra dark chocolate chips

Heat oven to 375 degrees. Mix crumbs with butter and sugar. Press into the bottom of a buttered 10 inch spring form pan. Bake for 8 minutes. Meanwhile, beat cream cheese until light and fluffy. Beat in sugar, orange juice, zest, vanilla and sour cream, scraping sides of bowl as needed. Turn mixer speed down to low and mix in eggs. As soon as they are incorporated, pour batter onto crust. Return pan to oven and immediately reduce heat to 325 degrees. Bake until center is set, about 50 to 60 minutes. Turn the oven off but leave cheesecake in the oven for 1 hour longer. Remove cheesecake from oven, run a sharp knife around edge of pan and allow to cool another hour (in 30 minutes, begin to make topping).

Make topping by combining all ingredients in a medium sauce pan and cooking over medium high heat, stirring constantly. Once mixture has reached a boil, reduce heat to medium and continue cooking and stirring for 8 minutes. Remove from heat and allow to cool 15 minutes before spreading on cheesecake. Cover loosely and refrigerate several hours or overnight. Remove from pan and garnish just before serving by arranging orange sections in center of cake, then roughly chopping chocolate chips and sprinkling them on top. 

 

Hints: Chocolate graham crackers are super to use but you can also use chocolate wafer cookies (omit the sugar in the crust). If the cream cheese is room temperature it will be easier to beat. Eggs at room temperature will incorporate faster as well. This cheesecake is best if allowed to sit overnight--most cheesecakes are. See Winter Orange Salad on this blog for the easiest way to section oranges.

I love cheesecake! Nephew Matt says that the fresh oranges make this dessert more refreshing and less heavy tasting than some cheesecakes he has had. And Matt is a good judge of food.  My friend Kris M made a zebra striped chocolate cheesecake several years ago for a special dinner party and it is still one of my favorites. The following link is the recipe for a very similar cheesecake, if not the exact one. I have learned over the years only to make it when you will be serving a crowd--if you aren't you will eat the whole thing all by yourself in a couple of days. You won't be able to help yourself.

 http://www.mcall.com/features/food/all-chocolaterec.7150899jan27,0,4123194.story

Land of Enchantment Cheesecake

Inspired by the New Mexican palate, my version of a dessert from a Santa Fe establishment. 

Piñon Cheesecake with Caramel Topping

1 cup pine nuts

1 cup graham cracker crumbs

2 tablespoons butter, melted

1 tablespoon plus 1 teaspoon fresh rosemary

1 cup raw sugar

20 ounces neufchâtel cheese ( 2 ½ 8oz blocks)

4 eggs
2 teaspoons corn starch

1 cup half and half

½ teaspoon almond extract

½ teaspoon vanilla extract

¼ teaspoon salt

Lightly toast pine nuts in a hot skillet over medium high heat 2 to 4 minutes stirring frequently. Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 10 inch spring form pan. Place ¼ cup of the nuts into a food processor along with the graham cracker crumbs and 1 teaspoon rosemary. Process until well blended. Add melted butter and mix well.  Press mixture evenly into the bottom of the spring form pan. Place raw sugar, 1 tablespoon rosemary and remaining pine nuts in food processor bowl and process until mixture begins holding together. Beat cheese in a large mixing bowl at high speed until softened. Add eggs and continue beating at low speed until they are incorporated, scraping bowl as necessary. Add pine nut mixture, half and half,  corn starch, extracts and salt. Beat until well blended. Pour over crust. Bake for 50 minutes, then turn off oven but leave cheesecake in oven for one more hour. Remove and run a knife blade around edges. Allow to cool for 30 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve with plenty of caramel topping.

Caramel Topping

1 ½ cups half and half

¾ cup raw sugar

¼ cup plus 2 tablespoons butter

pinch of salt

Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently.  Reduce heat to maintain a slow rolling boil and continue cooking for 15 to 18 minutes, stirring occasionally. Caramel should be pale brown and thick. This sauce can be cooled slightly and poured over entire cheesecake or can be spooned over each slice while hot.

Hints: The raw sugar adds a lovely earthiness to the cheesecake and balances very well with the pine nuts. Measure the rosemary without packing down. It is meant as a subtle hint of evergreen flavor and should not overpower the balance of flavors. This is not a super sweet cheesecake and the topping sweetens it up. The caramel sauce can be used in other dishes as well. I may add a teaspoon of vanilla to it depending on the setting. You can use purchased caramel ice cream topping on the cheese cake instead.

What great Mexican food they have in Albuquerque and Santa Fe! Bill took me for Mexican food at least once a day on our vacation. He is a good sport because it is not his favorite. For fast food Taco Cabana ($) on the corner of Montgomery and Wyoming is our go to spot for a fabulous, quick and cheap fix. It is also only a few blocks up from Shoes on a Shoestring or "Shoe Mecca" as I call it. Both the Santa Anna ($$$) and Corn Maiden ($$$$) restaurants at Hyatt's Tamaya resort just outside of Bernalillo are excellent. In Santa Fe stop at Tomisita's ($$) in the rail yard just outside of old town. Coyote in old town is also terrific. (We really had good food at every place we tried except one near old town Albuquerque that was seafood Mexican place. Not good execution.)