Hi everyone and hope you all had a great Easter weekend! This is my first baking post and I wanted it to be of one of my favourite desserts of all time-cheesecake. It’s just one of those indulgent guilty pleasures for me. My love for cheesecake began as a young girl when my cousin first made me try her cherry cheesecake and I’ve been hooked ever since. When my husband and I were dating there was this adorable cafe, Future Bakery & Cafe on Bloor St. in Toronto where we would go to get a slice of our favourite cheesecake. Mine was the key lime cheesecake and his was the classic strawberry.
Since I know it can be easy to get carried away with big slices, I thought it would be a great to make mini cheesecake’s as a way to control the portion size. This version is adapted from Kraft’s website.
What you’ll need:
- 1 cup of Honey Maid graham crackers crumbs
- 3/4 cup plus 2 Tbsp. sugar, divided
- 3 Tbsp. butter, melted
- 3 pkg. of 8 oz Philadelphia cream cheese, softened to room temperature
- 1 tsp. vanilla
- 3 eggs
- 1 cup whipping cream (35%)
- Bluberries, raspberries and sliced strawberries (about half a cup each)
- Heat oven to 325’ F.
- Mix the graham crumbs, 2 Tbsp. of sugar and butter until blended and then press onto bottoms of 20 paper-lined muffin cups. (You may even be able to get 22 it just depends on how large you want them—if you would like the cheesecake part to be on the thicker side then only line 18)
- Beat the cream cheese, remaining sugar and vanilla with mixer until well blended. Add the eggs, 1 at a time, mixing on low speed just until they are blended. (You need to be very careful not to over blend at this stage which will increase air pockets and cause the cheesecakes to crack). Then spoon mixture into the cups.
- Bake them for 23 to 25 mins. (time may vary according to your oven so keep an eye on them) until the centres are almost set. Then remove them from the oven and cool completely before refrigerating them. Refrigerate them for at least 2 hours. They can be made the day before and be in the fridge overnight.
- Beat the whipping cream with a mixer on high speed until it becomes fluffy in texture and stiff peaks can form; spread this onto the cheesecakes. Then top them with a variety of the berries as desired.
-To avoid cracks in the cheesecake it is important that cream cheese is at room temperature and my little trick is to heat it in the microwave for 5-10 seconds even when it has softened to room temperature which I find makes it even easier to work with. Just be very careful you do not over do it!
-If you are feeling a bit lazy or are short on time an easy alternative to to top them with is cherry pie filling.
-Other variations can be omitting the whip cream and instead putting on Nutella and sprinkled nuts or flaked coconut. If you want to be fancy try adding some lemon zest or small chocolate curls as well.
Be creative and enjoy!! I’m sure these will be crowd pleasers, I’ve only had rave reviews so far.
What are your favourite crowd-pleasing desserts?
Linking up with: My Girlish Whims