Who doesn’t love cheesecake? If made properly it is decadent, creamy, fluffy and just sweet enough to satisfy the cravings of any sweet tooth. It can be made in a variety of flavors, and toppings are always welcome. It plays well with others and finds its place easily as the star dessert at back yard barbecues and five star restaurants. It’s just that good. The only problem with it is that I have a tendency to eat way too much of one kind and don’t have room to sample others. This little recipe solves all that.
These mini cheesecakes are tiny. They are perfect for appetizers or if served in all of their possible variations, as a perfect dessert sampling menu. Go crazy with toppings and you could serve a seven course dessert without breaking a sweat. Trust me, the Oooh’s and Ahhhs you’ll get will be worth the effort.
The inspiration for them came from a recipe by Giada DeLaurentis, but as usual, I found Giada’s original version somewhat uninspired. Oh, they were good, but they weren’t jaw dropping, and they were more labor intensive than this variation. The original called for orange zest, but for my tastes it just didn’t work as well as I’d hoped, so I swapped out for vanilla. The results were superb.
Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 113mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 3g
What I would have done differently had I thought of it at the time:
I’m still working on my topping recipes for the ganache (chocolate) and caramel drizzles. Neither of the ones that I tried set firmly enough for my liking. As soon as I find a recipe that achieves the desired results, I’ll post it.
Of course you needn’t limit yourself to the toppings shown. Chocolate Port Wine Sauce is splendid, as are berry reductions and most fruits. Be creative!
Links to other recipes like this: