Friday, June 7, 2013

Have your cake and eat it, too

So today I called my mom and told her I was baking. She says something along the lines of "maybe you could try to make something....light?" I personally firmly believe that if you're going to have a piece of cake you should just do it. None of this fat free sour cream and artificial sweetener shenanigans. Just have your cake and eat a salad later. Because they totally cancel each other out....right?

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Anyway, I came up with what I believed to be a brilliant compromise - miniature cheesecakes. Portion controlled (unless you do what I'm about to do and eat five of them), and adorable. Also they have fruit. Cut a girl some slack.

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These delightful single-serving treats are made using a muffin pan, inspired by a fusion of I am Baker's cookie cups, and these miniature Oreo cheesecakes (shout out to Martha Stewart, always an inspiration and excellent influence).

Miniature Berry Cheesecake
Makes 8-10 personal cheesecakes

Graham Cracker Crust
Based on this recipe from theKitchn

12 full-size graham crackers (or 2 cups graham cracker crumbs)
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
6 tbsp melted butter
1/4 cup water


1/3 cup chocolate chips
1 tbsp vegetable oil
  1. Preheat oven to 375° F.
  2. Pulse graham crackers, sugar, and cinnamon in food processor until mixture acquires a fine, sandy texture. Transfer crumbs to a medium-sized bowl and pour in melted butter. 
  3. Mix thoroughly. Crumbs should maintain shape when clumped together in a fist. If not, add water one tablespoon at a time until the desired texture is a achieved.
  4. Spoon a couple of tablespoons of graham cracker mixture into muffin tins. Using fingers, press into the sides and bottom to form the crust. Bake for 6-8 minutes. Crusts may bubble or rise slightly. If so, immediately reshape using the base of a small glass.
  5. Optional: in a microwave safe bowl, melt chocolate chips. Stir in oil. Add around a tablespoon to each cup, and using a pastry brush coat the inside of the crusts.
  6. Allow to cool completely before filling.

Cheesecake Filling
Adapted from this recipe from I Am Baker

1 8 oz (250 grams) package cream cheese, room temperature
1/3 cup white sugar
3 tbsp milk
1 large egg
1/4 cup sour cream
1 tsp vanilla extract
3 tbsp all purpose flour
2 pints mixed berries
1/2 cup semisweet chocolate chips (or white chocolate chips if thats how you roll)
  1. In an electric mixer on medium speed, combine cream cheese and sugar until smooth (about three minutes.
  2. Continue mixing on low speed while adding milk, sour cream, vanilla, and egg. Lastly, add the flour and mix until just combined.
  3. Pour mixture into prepared crusts to about 3/4 full. Bake for 25 minutes. Allow to cool completely before inverting tray to remove cakes.
  4. Just before serving, top cakes with berries. Melt chocolate in a microwave safe bowl and transfer to a piping bag (or transfer to a plastic bag then cut the corner - I actually find this easier and more convenient in this case). Drizzle chocolate over berries. Transfer to a clean plate and serve.

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Gotta love miniature things. Until next time,

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