Mini Cheesecakes a Million Ways

This is one of the easiest and most versatile recipes for cheesecake. I remember it as the 2 recipe. Memorize all of the number 2s in the ingredients and method and you will be able to whip up a cheesecake while riding a donkey in the mountains of Peru even when your blackberry doesn't work!

Pictured here is a crustless version with blueberries. I made this one with regular cream cheese and subsituted Splenda for sugar (low carb if you're into that sort of thing). You can also sub in light cream cheese (for WW if you're into that sort of thing)and it works just as well. It works well plain topped with berries or jam. Drizzle chocolate and caramel and crushed Skor bits and you have a Turtle cheesecake. I have used cookies as the crust; an Oreo cookie works perfectly and Gingersnaps are great around Xmas. Speaking of Xmas they are yummy and cute with crushed candy cane added. To make this version I simply boiled fresh blueberries on the stove with some water and little sugar until it formed a syrup. Once cool I lightly swirled the blueberry mixture into the cheesecake batter and poured into paper muffin liners in the muffin tray. Super Easy!!

• 2 bricks cream cheese regular or light
• 1/2 cup sugar or splenda
• 2 eggs
• 12 large paper muffin liners

Preheat oven to 350F and move rack to bottom row. Line metal muffin pan with 12 paper liners. If you are using a cookie crust drop cookies into bottom of each paper liner.

Make sure cream cheese is softened or you will have a lumpy cheesecake. Beat both bricks of cream cheese in mixer until smooth. Add sugar and beat again until smooth. Add eggs one at a time making sure to mix until smooth. Be sure to scrap down the bowl completely and the mivxer blade to remove any cream cheese chunks. You want a smooth homogenous mixture.

If you are doing a swirl as above then lightly swirl in your ingredients now. Otherwise pour the batter into the muffin liners. Bake at 350 for 20 minutes or unti the centres are set but not browned. The centres should not jiggle when you shake the tray. Remove and cool on a rack and once they are at room temperature move them to the fridge.

Decorate and enjoy!

Recipes

Other

Contact - Copyright 2005 - Gin & Soda