Tuesday, January 6, 2009
No, this is not a "diet" cheesecake - isn't that an oxymoron? I'm just having myself a little laugh at posting cheesecake only six days into prime diet time. Really though, life with no cheesecake is no good, but having a full cheesecake in my fridge is a dangerous thing, so this is my happy medium. I can tell you from experience that it takes me roughly 2-3 days to eat a full sized cheesecake on my own. In the past I have had to shamefully take the last quarter of a white chocolate cheesecake to a party and beg friends to finish it for me. It's not my fault, cheesecakes are just too delicious! In an attempt to save myself from.... myself, I have taken to making mini cheesecakes so that I can safely take one out of the freezer at a time. I use a number of different recipes, but this one is particularly fast and easy.
4 graham crackers (divided into quarters), or 12-15 small round graham crackers, or you can go without
2 packages of 250g cream cheese at room temp
1/2 cup sugar
1/2 tsp vanilla
1 tbsp lemon juice
pinch of salt
Preheat the oven to 325 F. Get the foil type cupcake holders (they peel away from the cheesecake more easily than the paper variety), and put one in each cup of a muffin tin. Put the graham cracker bits in the bottom of each one.
Blend all of the ingredients until smooth, and then fill each holder equally. Bake for 25 minutes or until the sides start to get a little golden. Often you will get some settlement in the middle, but that is nothing to worry about, just fill it with something pretty when you are ready to serve! I like chocolate and/or caramel sauce, chocolate shavings, or fruit. Today I used pomegranate seeds (since they are in season), and chocolate sauce. It was heavenly.
For about one second it looks like the above, and then almost immediately it looks like this -->