Post image for Baby Countdown #5 Miniature Cheesecakes

Baby Countdown #5 Miniature Cheesecakes

June 27, 2011

in Pregnancy Woes, Recipes, Sweet tooth

Captain’s log, post-date three.

As if it was humanly possible, I woke this morning to a lower, more protruding belly. We are attracting sympathetic looks from passers-by.

My husband took one look at me this morning and started wondering if we are going to have a baby basketball.

I took one look at me this morning and wondered if we ever going to have this baby.

It is Cheesecake post time. I want some cheesecake right this instant.

Here is the recipe. Be sure to send me some when you make it.

This recipe was introduced to us by my mother-in-law, the slimmest sweets lover you will ever lay your eyes upon. Life isn’t fair. She harvested this great recipe from a fiction novel by Joanne Fluke, in which the heroine solves murder mysteries while making dessert. My kinda woman. This is my adaptation.

I make this recipe in a king size muffin tin, which yields 12 cakes. I find that the cookies I use for the crust fit right in. Make it in an ordinary muffin tin if you wish. You will end up with 24 cakes and a shorter baking time, about 20 minutes.

Miniature Cheese-Cakes

Ingredients:

2 packs (250 gr/8 oz each) light cream cheese in room temperature
3/4 cup white sugar
2 eggs
1 Tbsp lemon juice
1 Tbsp lemon zest
2 tsp Vanilla extract
12 round social tea cookies (fits perfectly in king size muffin tin. Try Vanilla wafers for a regular size muffin tin)
12 x-large cupcake liners (or 24 regular ones if you go for regular size)
1 can cherry filling, chilled, for topping or use fresh fruit brushed with melted (microwaved) jelly.

Preparation:

1. Line muffin tin with liners. Put 1 cookie in the bottom of each liner.
2. With a mixer or in a bowl, mix softened cream cheese with sugar until blended.
3. Add eggs and beat. Add lemon juice, zest and vanilla and beat some more until light and fluffy.
4. Divide batter equally between muffin tins. If you are using the king size, pour a 1/4 cup into each of the 12 liners.
5. Bake at 350 degrees F (about 180 Celsius) for 35 minutes (12 x-large ones) or 20 minutes (24 regulars). Cakes are ready when the tops have a smooth finish. They WILL sink. Don’t worry about it. That’s why they invented cheesecake toppings
6. When cakes are cool, top with the chilled filling, fresh fruits brushed with melted jelly or any other topping you like.
7. Refrigerate for a few hours or even overnight. Serve cakes with or without paper liners.

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{ 2 comments… read them below or add one }

Angela June 27, 2011 at 10:30 am

LOL!! I absolutely love that you paraphrased Star Trek. There’s a reason I found kindred spirits in you guys! I think of you almost every day. Just remember that you will give birth soon. I love, thoughts and prayers with you constantly. Btw, tell your photographer that the cheesecake pics look even better online.

I’ll be back by the 3rd week of July for just a week. Hopefully I will be visiting *all* of you guys then.

Lotsa love!
A

ayallawt June 28, 2011 at 12:52 am

If that baby is not out by then I will dig her out with my spatula!

Can’t wait to see you! Btw Adam is very pleased with his cheesecake shot.

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