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What’s Baking – Mini Cheesecakes

May 23, 2011 by Jaida 1 Comment

 

 

I recently joined up with a baking group on my cooking board that does a different theme each month, hosted by one of the members. This month’s theme was, Something for Mother’s Day. I have a work conference that always falls on the weekend of Mother’s Day, so I don’t actually get to see my mom. So, instead I asked her what would be something that she would like to have made for her as a Mother’s Day dessert…she answered, “Hmm…some kind of cheesecake.” Well, I love cheesecake too, and since we are starting our detox diet tomorrow, what better way to say goodbye to sugary bliss than with cheesecake?!?!

I made three different varieties: Raspberry, Caramel, and Cinnamon. I sort of made it up as I went, so we’ll see how the co-workers like them all tomorrow!!

 

Mini Cheesecake Cups

Cheesecake
Source: Taste of Home

  • 3 pkgs cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 5 eggs


Icing

  • 1 cup sour cream
  • 1/4 cup confectioner’s sugar

Preparation

  1. In a large bowl, beat the cream cheese until smooth. Gradually addsugar, vanilla and salt and mix well. Add eggs, one at a time,beating well after each addition.
  2. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each.
  3. Spoon a small drop of desired add-in (recipes below), and streak through with a toothpick to distribute throughout.
  4. Bake at 325° for 20-25 minutes or until set. Cool completely.
  5. In a small bowl, combine sour cream and confectioners’ sugar until smooth; spread over cheesecakes.
  6. Garnish with Raspberries, caramel sauce, or ground cinnamon if desired.

Raspberry Puree for Raspberry Cheesecake
Source: Wolfgang Puck

  •  2 cups Raspberries
  • 1/4 cup sugar
  • Lemon Juice to taste
  1. Add all ingredients together in a non-reactive saucepan and cook over medium heat until raspberries are soft and a sauce begins to form.
  2. Bring the liquid to a boil and cook until the mixture thickens, but is still liquid.
  3. Pour berry mixture into a fine mesh strainer, over a heat-proof bowl and press down with a spoon to get all the juices out. Refrigerate until ready to use.

Caramel Sauce

  • 1/3 cup of caramel bits
  • 1-2 Tbsp water

Heat ingredients in a heat-proof bowl in the microwave for 30 seconds and stir until caramel bits are melted. Heat an additional 20 seconds if necessary.

Cinnamon Sauce

  •  1/3 cup cinnamon baking chips
  •  1 tsp shortening

Heat ingredients in a heat-proof bowl in the microwave for 30 seconds and stir until cinnamon bits are melted. Heat an additional 20 seconds if necessary.

Filed Under: Cheesecake, Dessert

Previous Post: « Death by Detox – Week 1 Menu
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Comments

  1. Melissa @ Melissa Bakes

    May 23, 2011 at 2:51 pm

    These look awesome! I love the flavor combination!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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