Tuesday, September 8, 2009

Mini Cheesecakes


Oh cheesecakes .... you and I have a love-hate relationship. I love how good you taste. I hate how bad for my thighs you are. I'm scared to death to bake you (not quite sure) but I yearn to try one. My problem is that my husband does not like cheesecake so if I were to bake one I'd have to eat the whole thing myself (which brings me back to my thigh problem).

Then I saw these on a few differnt blogs in my google reader and I just knew I had to add them to the list of dishes to make for Carson's baptism.

They were very simple and so yummy. Even my husband liked them, which is a good thing. I ended up doubling the recipe since they were meant to feed a crowd so the measurements I used are in the recipe below.

Mini Cheesecakes

1 box Nilla wafers (you don't use the whole box)
2 (8 oz) packages cream cheese, softened
4 Tbsp sour cream
2/3 cup sugar
2 eggs
2 Tbsp lemon juice
2 tsp vanilla extract

1. Preheat oven to 375F.
2. Line mini cupcake tin with liners and place one Nilla wafer into bottom of cups.
3. In bowl of stand mixer, combine cream cheese and sugar.
4. Beat to combine well until light and fluffy, about 2 minutes.
5. Add sour cream and egg, mixing well to combine.
6. Scrape down sides of bowl, add lemon juice and vanilla and mix to combine well.
7. Remove from stand mixer, scrape sides and hand beat to make sure mixture is combined well.
8. Using mini cookie scoop or teaspoon, fill each liner almost to top.
9. Place in oven and bake 15 minutes.
10. Remove from oven and let cool.
11. Cover tightly and place in fridge overnight, or at leaast 4 hours before serving.
12. Top with whatever you want. I used strawberries, blueberries, hot fudge, and caramel.

Source: doubled from Good Things Catered as adapted from Elizabeth's Edible Experiment. Originally from Gourmet Magazine

1 comment:

  1. What a perfect size snack! These look delicious :)

    ReplyDelete