Thursday, May 21, 2009

Mini Cheesecakes

adapted from Mango & Tomato

Who doesn't love cheesecake? It is so decadent, I can never eat more than a small peice but that small peice packs in a punch. These were so good and went very quickly.

I decided that baking them into mini cheesecakes would help with portion control, and though it really didn't help THAT much, it made it much easier to put half locked up in the freezer for another day. Out of sight, out of mind right?

2 cups of mashed oreos (or other cream filled cookie)
1/4 cup butter, melted


2 cups graham cracker crumbs
1/2 cup butter, melted
2 Tbsp sugar
1 tsp vanilla extract

24 oz cream cheese (I used lite)
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla

Preheat oven to 359. Mix together the crust ingredients and press into cupcake cups. Set aside.
Combine cream cheese and sugar until smooth. Then add the eggs one at a time, and gently incorporate them into the mix. Try not to beat it. Then add the heavy cream, vanilla, and lemon juice and blend until smooth and creamy.
Pour batter into prepared crust and tap the pan on the counter a few times to bring all of the air bubbles to the surface.
Bake for about 30 minutes. You are waiting for the cake to hold together, but still have a little jiggle in the center. Take them out of the oven to rest on the counter to cool. Once they are room temperature, put them into the fridge to chill.

To prevent cracks: Don't beat the eggs. Let the cakes cool slowly before putting in the fridge. Also, placing a dish with water underneath your pan called a "water bath" will help it bake more evenly, preventing cracks.

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