My baking MO is definitely cute individual-sized cakes- muffins, cupcakes, mini cupcakes, mini cheesecakes, individual tartlets. An added plus- they're perfect for gift-giving. Although, I basically ate the whole tray of these bomb.com cheesecakes myself!
I embellished the mini cheesecakes by creating two layers- vanilla and chocolate. Not only is the two-tone result gorgeous, the bit of chocolate cheesecake in each bite adds even more decadence!
Mini Black-and-White Cheesecakes (modified from allrecipes.com)
serves 12
1 cup crushed wafer cookies
2 tablespoons butter, melted
2 (8 ounce) packages of cream cheese, softened
2/3 cup white sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners.
- Combine crushed cookie crumbs and butter, then press a tablespoon into each muffin tin.
- In a large bowl, beat cream cheese until fluffy. Then beat in sugar, eggs, lemon juice, and vanilla extract until smooth. Divide cream cheese mixture into 2 equal parts. Melt chocolate chips until smooth, and stir into one part of the cream cheese mixture.
- Evenly divide regular cream cheese mixture between muffin tins. Then evenly spoon chocolate cream cheese mixture on top.
- Bake in preheated oven for 15-20 minutes, until center of each cheesecake is just wobbly and outside of cheesecake is firm. Remove from oven and cool. Serve chilled with fresh fruit and powder sugar.
More pictures... drooling may commence!
