My Little BIG Cheesecakes

These guys might be smaller but there is no scrimping on taste!!!  My Little BIG Cheesecakes are big New York style cheesecake taste packed in little muffin size servings.  These are perfect for parties and gatherings that make plating and serving a traditional cheesecake somewhat difficult.  Instead of a shortbread crust that can be crumbly when eaten off of a plate, I have used a round Nilla cookie in the bottom of each muffin cup.  This gives you the look and feel of a crust without the mess!  Any topping can be added to create variation in your menu options but be sure to swirl in jam, fruit coulis etc. to ensure even baking. 

I made these today for Steve to take as nibblies at the office tomorrow.  One batch had to be strawberry just to keep it festive and the other was a simple chocolate and caramel combo.  I`m hoping they are a hit but if not it means they may just make it back home at the end of the day.  We sampled one of the strawberry lovelies after they had cooled and I have to say .... I am pretty excited! This a perfect addition to my cheesecake selection.  Try some out this holiday season, they will store for up to a month in an airtight container.

Ingredients
2 pkgs of cream cheese, softened to room temperature***use only full fat
3/4 cup of white sugar
2 tbsp of cornstarch
1 tbsp of vanilla
2 extra large eggs
1/3 cup of whipping cream
12 Mr. Christie Nilla cookies
12 Muffin Cups

Place muffin cups in a muffin tin, fill each cup with one Nilla cookie.  Set aside
Cream one package of cream cheese, 2 tbsp of cornstarch and 1/4 of sugar on low until creamy.
Scrap down sides
Blend in the other package of cream cheese and remaining sugar
Add vanilla and one egg and blend into mixture
Add remaining egg and blend
Blend in whipping cream, be sure to not over mix!

Divide the batter into muffin tins filling them almost to the top.***Add in desired toppings jams/sauces, if adding in chocolate chips or skor bits add them in before the batter or simply decorate on top after they come out of the oven as they will make your cakes fall in the center like mine did!***

Place muffin tin in a shallow dish containing enough water so that it covers 1 inch up the sides
Bake in a preheated 350 oven for 45 minutes or until set in the centre ad light brown around the edges
Remove from oven and cool on a wire rack for 2 hours.  Cover with plastic wrap and place in freezer for at least 1 hour, still in muffin tins to help maintain shape
Refrigerate until ready to serve.  Decorate as desired (if at all) .... and enjoy!!!!

Turtle Cheesecake

I made this cheesecake for Steve on his birthday in August and everyone loved it.  It's a rich creamy New York style cheesecake with pieces of toasted pecans, caramel and pieces of chocolate, all covered in my Aunt Carole's recipe for Chocolate Glaze.  On the bottom is my signature shortbread crust with chopped toasted pecans for added flavour. 

These cheesecakes are huge, be sure to use a 9" spring form pan for best results.  The first bite alone is worth the time and effort, enjoy and don't forget the rules!!!

Turtle Cheesecake

Ingredients - Crust
1 cup of butter
2/3 cup of white sugar
2 cups of flour
1 cup of chopped toasted pecans
2 tsp of vanilla
3/4 cup of choc chips/chunks
Skor Bits
Caramel Ice Cream sauce

Wrap the outside of the spring form pan with foil, covering the bottom and sides
Cream butter, sugar and vanilla until light and fluffy
Add flour and 1/2 cup of finely chopped pecans until blended and press into a greased 9" spring form pan
Sprinkle chocolate chips, skor bits if you have them and the remaining toasted pecans on the crust
Drizzle caramel sauce (a few spoonfuls) all over the crust and set aside (unbaked)

Ingredients - Cheesecake
4 pkgs/bricks of cream cheese at room temperature **use only full fat
1 2/3 cups of white sugar
1/4 cups of corn starch
1 tbsp of vanilla
2 extra large eggs
3/4 cups of heavy whipping cream

Put one package of cream cheese, 1/3 cup of the sugar and corn starch in a large bowl and beat on low until creamy (about 3 minutes) scraping down the bowl several times.  Blend in the remaining cream cheese one package at a time scraping down the sides after each one
Increase mixing speed to medium and blend in the remaining sugar and vanilla
Blend in eggs one at a time, beating well after each one
Blend in the whipping cream but be careful to not over mix
Gently spoon batter over the crust
Drizzle more of the caramel sauce on top of the batter and sprinkle with a few chocolate chips
Place the cake in a large shallow pan (I use my roasting pan) and fill the pan with water so it comes up the side approximately 1". 
Bake at 350 until the edges are a light golden brown and the top is a light golden tan colour, approximately 1 1/4 hours. Remove the cheesecake from the water bath and take off the foil.  Cool on a wire rack for 2 hours.
Cover with plastic wrap and refrigerate until completely cold (at least 4 hours, but overnight is best)

Ingredients - Aunt Carole's Chocolate Glaze
9 double squares of Baker's Chocolate, chopped
150 ml of whipping cream
2 tbsp of margarine or butter
1 tsp of vanilla

Heat cream and remove from heat adding chopped up chocolate
Let sit for 30 seconds
Add margarine and vanilla and stir until completely melted

Remove the outer ring from the cheesecake and place it on a wire rack with wax paper underneath, slowly pour the chocolate over the top and down the sides.  Return the cheesecake to the fridge to allow the chocolate to harden.

Cut and serve with a sharp edged knife, not a serrated one.  If there is any leftover cheesecake wrap it and store in the fridge or freezer to ensure none goes to waste!!!

My Love of Cheesecake

Here it is .... I am sharing my first cheesecake recipe with all of you since it is the season of giving!

I have always loved cheesecake and enjoy every piece as though it were my last.  I am not sure if Steve liked cheesecake before he met me but he quickly learned that I hold a very special place in my heart for this delicious dessert and that if he were to find a way into it as well he would have to share that appreciation. 

Early on I explained the rules for eating cheesecake ....
1. You must make straight cuts with your fork, top to bottom. 
2. You must begin at the tip of the piece and finish at the back, no exceptions. 
3. You must keep the piece standing upright on it's crust at as long as possible, no tipping. 
4. You must savour each piece, no inhaling it.
5. You must eat your cheesecake undisturbed, and above all else ....
6. You must not share your cheesecake (because nobody ever follows ALL the rules!)

One night while enjoying a piece of cheesecake and a glass of wine, Steve finished his piece, walked across the room and stuck his fork into the back of my cheesecake breaking Rules 1,2,4 and 6!!!  It was gone before I had a chance to realize what had just happened, certainly before I had chance to stab him as any respectable cheesecake connoisseur would do.  I was speechless .... I didn't know if I should scream, cry or get angry .... all I could do was laugh with astonishment!!!  I knew I had met my soul mate when I let this one slide.  While he hasn't attempted this feat again, it is one of our favourite stories and as a result Steve bought me a book of cheesecake recipes and a 9" spring form pan as one of my Christmas gifts last year and I have been testing out recipes on him ever since.

My cheesecakes are based on a recipe from Junior's, a restaurant in New York that is famous for their creamy desserts.  It is the smoothest cheesecake thanks to the whipping cream that is added (but not beaten) in.  The crust is my own recipe, I like a shortbread bottom that adds richness and extra flavour.  I hope you enjoy my final product, the Turtle Cheesecake is my own combination of flavours and absolutely sinful.  Enjoy and please for my sake .... follow the rules!!!