I like cheesecake.
Actually, I have to admit, I am a really high maintenance cheesecake eater.
Cheesecake do’s and don’ts:
DO make sure the crust is thin and crispy
DON’T make the crust hard as a rock and 3 inches thick. If you can’t cut through it with a fork with very little pressure, it’s too thick.
DO serve it with a light topping (if it is a fairly plain cheesecake)
DON’T serve it with 10 lbs of cookies, chocolate syrup, nuts, and whipped cream. Keep it simple!
DO make sure the recipe you’re using calls for LOTS of cream cheese and not too much of anything else. It is CHEESEcake we’re talking about here.
DON’T try to make this a low calorie dessert.
DO let me know what your favorite cheesecake recipe is
DON’T get weirded out when I show up at your house for dessert
Told you I was high maintenance.
I’m going to get right into this recipe today and quickly you will see that I totally fancied up the name. It’s pretty much cheesecake with berries BUT the berries have booze in them, so that’s gotta make up for something.
My mom used to whip up these mini cheesecakes a lot when we were younger, she would serve them with jam, or caramel sauce, keeping it simple and easy for dessert. Once they’re made you can keep them in the fridge for a few days.
They are to DIE for out of the fridge when they are nice and cold. Especially when you eat them over the sink at 3am.
I mean, 3pm…you know, for an afternoon snack. Totally
Pretty much any way you eat these, they are going to be delicious. They’re simple so you can top them with whatever you please.
May I suggest some peanut butter? Slather that stuff on there and you have a protein packed breakfast…Oh and they’re portable so breakfast on the go.
I’m obviously a genius.
Miss Delish asks:
Are you picky about cheesecake too? What are your cheesecake do’s and don’ts?
What would you choose for your mini cheesecake topping?
- 1 1/2 cup graham cracker crumbs
- 1/2 cup butter melted
- 3 (8 oz) packages cream cheese (pulllleeasseee use full fat) at room temperature
- 3/4 cup plus 2 tbsp sugar
- 3 eggs
- 1 tbsp vanilla
- 2 cups sliced fresh strawberries
- 2 tbsp grand marnier (or any orange liqueur you like)
Preheat your oven to 350 degrees and set the oven rack in the center position. Prepare two muffin tins with 18 jumbo sized muffin liners.
Mix the melted butter and graham crackers together until the butter is completely absorbed and well incorporated. Put a heaping teaspoon of the graham crumb mixture into the bottom of each muffin liner and press in with the bottom of the teaspoon or your fingers. Press until it just holds together, no need to use crazy force. Repeat this until you have 18 mini crusts. Set aside. There should be a bit of the graham crumbs left, keep that for later.
In the bowl of your electric mixer beat the cream cheese until light and fluffy, add the sugar and mix again until combined, lastly add the eggs, one at a time and then the vanilla. Mix until just combined.
Divide the batter up between the 18 muffin liners. Smooth out the tops slightly then bake in the preheated oven for 20 minutes or until the centers are just about set. Remove and let cool slightly in the muffin tin, then remove to a cooling rack to cool completely. Once cooled, cover and refrigerate for 2-3 hours until nice and cold.
While the cheesecakes are cooling, you can get your berries ready. Just mix the berries with the remaining 2 tbsp sugar and grand marnier (or any orange liqueur you like) and let them sit for 10-15 minutes to get the flavor of the liqueur into the berries and allow some of the juices to release.
Once the cheesecakes are nice and cold, remove from the muffin liner and top with the marinated strawberries and a sprinkling of the remaining graham crumbs.
These can be made a day or two before and kept in the fridge.