March 14, 2007

Mini Cheesecake

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I've had these mini (2 inch x 1 ½ inch tall) cheesecake pans with removable bottoms for a little more than a year now but have never used them. I stored them and promptly forgot about them, this happens often (sigh, I'm getting old. ;D). I finally took them down from the upper shelves to use for baba au rhum that I intended to make today. But it was already late in the day when I thought of making them and there wasn't enough time for the dough to rise twice, I'll make them another day. So, today it's cheesecakes...

Mini Cheesecakes

Mini Cheesecake

2½ cups crushed honey graham crackers
½ cup melted butter
2 tablespoon sugar
2 8-ounce cream cheese, at room temperature
1/3 cup sugar
3 eggs
4 teaspoons flour
½ cup heavy cream
½ cup Kahlua or Bailey's Irish Cream
  • Mix graham crackers, butter and sugar. Press firmly on a 10-inch pan with removable bottom. If you have mini pans, use 1 ½ T of the cracker mixture, refrigerate while preparing the filling.
  • Pre-heat oven to 325°F.
  • Beat cream cheese and sugar with electric beater until smooth. Add eggs one at a time, beating well after each addition. Blend together the cream and flour, beat into the cheese mixture, add the liqueur, mix well. Pour into the pan. Bake for 40 -50 minutes, or until almost set. Set aside until completely set. Refrigerate before serving.
Serving suggestions: top with sweetened cream and pieces of hard caramel or pralines, or serve with caramel sauce.


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