Sharing a seriously fun love for food

Cheesecake…. Divine Bites!

Cheesecake…. Divine Bites!

We’ve made cheesecake for years and classic cheesecake recipes require some pre-planning. This technique takes a basic cheesecake recipe and creates individual servings. The best part, you can serve them warm from the oven! These are great for entertaining as they can be made in advance and keep for days in your refrigerator.

You can mix up the flavorings, adding orange extract or amaretto in place of the almond extract, or switch up the vanilla wafer for a chocolate wafer. The cheesecakes can be served plain or with fresh fruit, lemon or lime curd… You get the picture! This is the palette, you create the art!

Cheesecake Cupcakes

3 packages cream cheese, 8 ounces each, at room temperature

1 cup sugar

4 eggs, at room temperature

¼ cup cream (optional)

1-1/2 teaspoon vanilla extract

½ teaspoon almond extract

24 vanilla wafers

1 cup sour cream

¼ cup sugar

1 teaspoon vanilla extract

In a large mixing bowl, using an electric mixer beat the cream cheese on medium speed until light and smooth, stopping as needed to scrape down sides and bottom of the bowl. Slowly beat in the sugar, mixing well. On low speed add the eggs one at a time, blending in completely. Add the cream, the vanilla and almond extract. With a large spatula, scrape down sides and bottom of the bowl to make certain all the cream cheese is well blended into the batter.

Line two dozen muffin cups with sturdy paper liners; place a vanilla wafer in the bottom of each liner. Pour the batter into each cup, filling about 2/3 full. (Using a large measuring cup with a spout or a large ice cream scoop makes it easier to get the batter into the lined tins.) Bake in a preheated 325-degree oven for 25 minutes.

While the cheesecakes are baking blend the sour cream, sugar and vanilla extract together. Once the cheesecakes have baked for the set time, remove from the oven and top each with about a tablespoon of the sour cream topping. Return to the oven and bake for another five minutes.

Remove the cheesecakes from the oven and allow to cool slightly, then remove the cakes from the tins and finish cooling on a wire rack. Serve warm, room temperature or cold. To store, place the cakes in a sealed container and refrigerate.

Truly divine bites!


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