Petite Cheescakes, baked good gone easy...

I pretty much lived for the holidays, not just for the presents and family time, but also for these little wrapped cakes of deliciousness. This is quite possibly the easiest baked good I have ever come across. It requires little prep and whoever is enjoying them will be blown away. My mom has been making these for a very long time and I was excited that this year I got to make them in my own home. You can serve them year round and top with whatever you would like. Traditionally, we would top with just a berry or two, but this year I tried topping them with a bit of melted Nutella and it was so good. Just heat the Nutella in the micro until liquefied and drizzle a mound on top. Get creative with your topping! Anything will be delicious and a crowd pleaser.

Petite Cheesecakes
makes 24 individual cakes using a standard muffin tin (you could also use the mini muffin pans and make bite sized ones for a cocktail party, just a thought!)

3- 8oz packages of cream cheese
1 cup of sugar
5 eggs
1 tsp vanilla

For Topping:
2 cups sour cream
1/3 cup of sugar
1/2 tsp of vanilla
optional: berries, melted nutella, candied flowers, etc. Anything you want!

Preheat oven to 300 degrees. Cream the cream cheese and 1 cup of sugar until light and fluffy using a standing mixer or hand held mixer. Add eggs one at a time allowing each to incorporate on its own. Add vanilla and combine. Pour mixture in paper lined muffin tin, fill each to about 2/3 full. Bake at 300 degrees for 40 minutes or until they have risen and push back when you press on them.
Remove from the oven and allow to sit until the "sink in." (You will recognize what this is when you see it) Combine all of the topping ingredients above and "frost" with this mixture. I use a heaping tablespoon on each and swirl around with my spoon. Return pans to the oven for 5 minutes.
Cool the pans on a rack, remove the cakes once able to handle and place on the cooling rack. Top each cake with the topping of your choice if desired. Refrigerate until cool and ready to serve.
They can be made in advance and frozen, thawed at room temperature for about 30 minutes, top them after they are thawed.


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