Mini Cheesecakes

These rather simple to make and there's so many variations you can make these to suit any sweet tooth. You can add chocolates, fruits, caramel, matcha or even plain.  I have made Bailey's Irish Cream cheesecakes by adding 3 Tb Irish cream, and 2 Tb sour cream. After they cool, I brush the tops with a little more Irish Cream, and no one can get enough! 

Let's get started with the graham cracker crust. You'll need:

1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)

6 Tablespoons  unsalted butter, melted

1/3 cup granulated sugar

Let's get to the preparation:

1.  If you're starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin.

2.  Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 - 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup like I do in these photos. It helps! The crust will be thick.

3.  For a baked dessert, pre-bake this crust per your recipe's directions. I usually pre-bake for 10 minutes at 300°F or 7-8 minutes at 350°F. For a no-bake dessert, chill the crust for 2 hours before using in your recipe.

4.  Make ahead tip: It's freezer friendly! Freeze the prepared crust in your pan for up to 3 months. Thaw before using in your recipe. For shorter storage, keep the prepared crust in the refrigerator for a few days before using in your recipe.

Now on to the filling:

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

Filling preparation:

1.  Heat oven to 350°F.

2.  Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.

3.  Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.

4.  20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

Strawberry Cheesecake

This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant.  I know a many people like to go that quick route either buy it already made or the boxed kits they sell in the stores. You can do it on your own and your family and friends will be wowed by it.

INGREDIENTS

For the cheesecake:

1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature
For the strawberry topping:
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed


INSTRUCTIONS

For the cheesecake:

1. Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.

2. Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.

3. With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.

4. Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)

5. Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.

Strawberry topping:

1. Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.

2. Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.

3. If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tight fitting lid and refrigerate until chilled or up to 3 days.

To assemble:

When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.

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White Almond Sour Cream Wedding Cake

White Almond Sour Cream Wedding Cake 

White almond sour cream cake filled with cheesecake & raspberry puree. Also great with chocolate-cheesecake filling!

Wedding Cake

Wedding Cake

Wedding cake with alternating tiers of:

Tuxedo - Layers of white & dark chocolate cakes filled with layers of white-chocolate truffle & rich fudge filling.

White Almond Sour Cream - White almond sour cream cake filled with cheesecake & raspberry puree. Also great with chocolate-cheesecake filling!

Cheesecake Brownies

Cheesecake Brownies

"Jazz up an out-of-the-box brownie mix with an easy cheesecake topping."

Ingredients

1 (19.8 ounce) package brownie mix

1 (8 ounce) package cream cheese

1 egg

1/3 cup white sugar

Directions

1.  Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.

2.  Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

3.  Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.