I am drooling
But the thing is, when you want cheesecake it isn’t really practical to bake an entire one. I mean my arteries seize up at the mere thought. But then I got to thinking about mini cheesecakes. Hmmmmmmmmmm.
Can you hear the hamsters turning in their cages…..
So I have been working on this recipe, which started out with a recipe I found somewhere on the internet, and now I am going to share it with you. You deserve to be able to make these and eat these.
I started out making these with mini spring form pans. They are about 4 inches across and will be perfect for mini quiches. But they are just a bit big for a single serving cheesecake. So I wondered and thought and thought and wondered……and then it came to me
Extra large muffin cups! Genius.
These are all the things that you are going to need to make this dessert. Not that many ingredients.
The immediate problem that comes to mind is how to get the cheesecakes out when they are done.
Parchment paper works marvelously. Just a big reminder. DO NOT USE WAX PAPER. It is not the same as parchment paper and believe me you will not like what happens if you get them mixed up. Grease the muffin cups, put in the parchment strips and then spray again lightly.
Then the melted butter to the crumbs and sugar. Mix around with a fork until they look like
Gently press them down until they are a solid mass. Some would now say that you need to bake these for 5 minutes or so but I say NO! It really isn’t necessary for these.
Oh look, there is a little bit of crumb mixture yet. I don’t want to waste it.
Add the softened cream cheese to your mixing bowl and beat it into submission. Don’t let it give you any backtalk.
And then you need to add the lemon juice/zest and the vanilla but I forgot to take a picture of this step. That seems to happen more often than I like. I just get so excited about the final product.
Then it is time to put the batter in the muffin tins. Oh I can hardly wait. In fact, I can tell you from experience that the batter is particularly delicious.
Using one of these will help you apportion the batter evenly but it isn’t all that necessary.
And it doesn’t save you from dribbling batter on your front when you are “testing”. Please forgive the fact that I am wearing a pink shirt with my red apron. And that apparently my apron is also turned inside out.
You just can’t take me anywhere.
Then pop the tin into the preheated 300F oven and wait for 30-40 minutes for them to be done.
And it was at about this time that I had this terrible niggling feeling that I had forgotten something. It was there in the back of my mind.
What could it be, what could it be. The batter had tasted yummy and looked good…….
Look at my recipe. And then I realized the error. The omission.
Dope Slap! The sour cream. And in fact I realized that I hadn’t even gotten it out and put it in the picture of the ingredients.
So I spent 30 minutes worrying about my little cakes.
Would they be OK? Would this be an epic cheesecake fail?
Now you have to go and make them yourselves.
Because you are worth it.