Baby Countdown #5 Miniature Cheesecakes

by ayallawt | June 27, 2011 4:04 am

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[1], 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.

Endnotes:
  1. Joanne Fluke: http://www.murdershebaked.com/

Source URL: http://www.saltandpaprika.com/2011/06/27/baby-countdown-5-miniature-cheesecakes/