Tuesday, April 12, 2011

White Chocolate Mini Cheesecakes With Fresh Raspberries

Good things come in small packages;
Not a bad philosophy,
Especially if you are a foodie,
Who loves to indulge in all things sugar.

It is my mantra.
It keeps me from wearing pants with drawstrings. 

This is a mini cheesecake pan.  It is a little deeper than a mini muffin pan. 
The crust is a breeze to make.  I use the anger management method to crush the graham crackers for the crust with nothing more than a rolling pin, a freezer bag, and a sour disposition.  
Melted butter and sugar sweeten the deal.
Spoon a heaping tablespoon of graham cracker mixture into each cup. 
Pack down the crumbs with your fingers. I don't bother pressing the crumbs up the sides of the pan.
I add a little lemon zest to the cream cheese for brightness,
Along with some vanilla, and white chocolate,
Which has been melted. 
Two tablespoons of the cheesecake batter goes into each cup.
The cheesecakes bake in less than 15 minutes.

The most difficult part of this recipe is the time it takes to chill. You should wait at least an hour, but a few hours would be ideal.

Top off the cheesecakes with fresh raspberries.  


White Chocolate Mini Cheesecakes With Raspberries


1 cup graham cracker crumbs
3 tablespoons sugar
1/3 stick unsalted butter, melted
8 ounces cream cheese at room temperature
2 Tablespoons sugar
1 large egg at room temperature
1 teaspoon lemon zest
1 teaspoon vanilla
2 ounces good quality white chocolate, melted
fresh raspberries for garnish

(I am using a mini cheesecake pan but you can use a mini muffin pan. See note below) 


  1. Preheat oven to 375 degrees. 
  2. Spray a 12 cup mini cheesecake pan with non-stick baking spray. 
  3. Place graham cracker crumbs and sugar in a medium bowl. Stir. Add melted butter. Stir until combined. Press a heaping tablespoon of graham cracker mixture into each cup. Pack down the crumbs with your fingers. 
  4. Place cream cheese in a large bowl. Mix until creamy.
  5. Add sugar. Mix until combined.
  6. Add egg, lemon zest and vanilla, and mix well. 
  7. Add melted white chocolate and mix until combined.
  8. Place two heaping tablespoons of batter into each mini cheesecake cup. 
  9. Bake for 14 minutes. The cheesecakes will puff but will not brown. Let cool to room temperature then remove from pans. Chill 1 hour or until ready to serve. Top each with fresh raspberries. 
Yields 12 mini cheesecakes


Note: If using mini muffin pans, the oven temperature should be reduced to 350 degrees. Bake the cheesecakes for 10 minutes. Use a little less than 1 tablespoon of graham cracker crumbs and 1 heaping tablespoon of batter per mini muffin cup. Yields approximately 24 mini cheesecakes.

 
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