What’s Baking – Mini Cheesecakes

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.