Cheesecake - Party of 1!

Ok, so here is a way to have your cheesecake and eat it to.
What better way to have more than 1 cheesecake (when you're craving)... just make "mini" cheesecakes. Then you can have 2 or 4 and feel good about yourself
(or is this just my twisted logic?)

RECIPE:
*Crust*
1 c graham cracker crumbs
1/4 c sugar
7-8 tbsp butter, melted

Preheat oven to 350.
Combine above ingredients thoroughly, and spoon into the bottom of mini pie pans (you can also use this mix for (1) large cheesecake - recipe yield (1) 8 inch springform cake pan).

Press mixture up against the sides of the pan.

Bake for 5 minutes (8 if using a cake pan). Let cool.

RECIPE:
*Filling*
12 oz cream cheese, softened
1 c sugar
1/2 tsp vanilla
3 eggs

Beat cream cheese first. Add sugar and vanilla, mix until well blended. Add eggs, one at a time. Spoon mixture into prepared crust.

Place in a baking pan 1/2 filled with water (to prevent cracking). Bake 15-17 minutes (40-45 minutes for full cake pan). Cool to room temperature, then refrigerate ovenight.

Cheesecake Pops

So, since it's raining... and I'm dead tired... I decided to revisit some of my favorite old recipes.

First up... Cheesecake Pops. These are amazing. Just make a simple cheese cake recipe, once the cheesecake sets, roll into small balls; insert lollipop stick, and freeze. Dip in your favorite toppings, and your on your way.

RECIPE:
(5) 8oz pkgs of cream cheese, room temperature
2 c sugar
1/4 c flour
1/4 tsp salt
5 large eggs
2 egg yolks
2 tsp pure vanilla extract
1/4 heavy cream
boiling water as necessary
lollipop sticks (30-40)
1lb chocolate, finely chopped (white chocolate is harder to use)
2 tbsp vegetable shortening

Preheat oven to 325. Start boiling some water.
Beat cream cheese, sugar, flour and salt until smooth (low speed if using mixer). Add whole eggs and the egg yolks, one at a time. Add vanilla and cream. Beat until smooth.

Grease 10" cake pan (not spring foam) and pour batter in. Place this pan inside a larger rosting pan with boiling (fill 1/2 up sides). Bake 35-45 minutes or until firm and light golden brown. Remove from water bath and cool to room temperature. Cover cheesecake with plastic wrap and refrigerate until cold (4 hours or overnight).

Scoop 2oz ball and place on parchment paper, on a baking sheet. Insert sticks. Freeze pops, uncovered, until hard - at least 1 hour. After the pops are frozen you can then dip them into melted chocolate and decorate with nuts, sprinkles, etc.

Cheesecake "Blues"

So the other night while I was making my meatloaf and taters, I also got started on a cheesecake. I was inspired when I saw in episode of Bobby Flay's Throwdown. In the episode he challenged Juniors of New York to a cheesecake showdown.

I actually saw this episode earlier this year, and I attempted to make the exact cheesecake that Juniors did, the Devils Food Cheesecake - as you can see in my "old" blog POST.. I wasn't too happy with the outcome. This time around I decided to do my "own thang" and make my own topping.

I followed THIS basic cheesecake recipe, and opted to top it with blueberries (instead of carmalized apples - how dare I?).
I just semi-thawed frozen blueberries, cooked them in simple syrup; drained and spooned them on top of individually sliced portions of the cake. (simple syrup is equal parts water and sugar - I used 1 cup of each)

Not to bad!


...and as always...