Recipe adapted from Zoom Yummy, posted with permission.
We all do, well, at least most of us. There is always exceptions to every rule.
I have spoke of my mom before, so today I will talk about something completely different.
Yup, you read right.
Lately my munchies have gotten more sophisticated. I made sweet potato muffins one night and yesterday I made strawberry swirl mini cheesecakes. I decided to share the recipe and photos with you all for the cheesecakes.
|Strawberry Swirl Mini Cheesecakes|
- 1 1/2 cups graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp sugar
- 2 packages of plain Philidephia cream cheese
- 1 cup sugar
- pinch of salt
- 1 tsp vanilla
- 4 small eggs, room temperature
- Package of Strawberries
- 2 tbsp sugar
Preheat oven to 325c.
In a small bowl, combine the graham cracker crumbs with the butter and sugar. Make sure all the crumbs are moistened.
Line a cupcake pan with liners.
Press 1 heaping tablespoon of crumb mixture into the bottom using the bottom of a shot glass. Bake for 5 minutes. Cool.
In a mixing bowl, combine cream cheese until it's fluffy. Add the sugar and mix until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time. Be sure to mix well between each egg. Spoon 3tbsps of cheesecake mixture over the cooled crusts. They should be almost to the top but not quite.
Pureé your strawberries and sugar. Spoon into a piping bag. Dot the pureé over the cheesecake. Add about 4 dots per cake, each about the size of a dime. Take a toothpick and gently swirl the surface. This is where you create the effect so be creative if you want.
Bake for 20-25 minutes. Cool for one hour. Then chill for at least 4 hours.