I was not joking about making 2014 the year of the mini cheesecakes. Maybe it'll be the year of mini things. That way I can cut all recipes in half and just make a few of everything. I don't know what I'm going to do when I live alone and no one to share my treats with... This weekend the roommates and I sorted and divided all of the kitchen stuff; things were a little chaotic as we spread out everything from the kitchen into different piles. We have a lot of kitchen supplies have been royally spoiled with a giant NYC kitchen these last four years; I do not know where everything is going to go! Despite the great quantity of kitchen supplies, I have little practical items like non-prop plates and forks. Luckily Ruth gave me some of her extra mixing bowls!
Our kitchen seems sad and empty, I already moved out my baking ingredients so there won't be any baking for the next few weeks. Luckily I have several recipes saved for this purpose! I don't want to leave my regular stranded!
Let's talk cheesecakes - second cheesecake home run. The crust is an appropriate lady finger base with a creamy, Kahula filled cheesecake on top. A little Kahlua in the whipped cream and a sprinkle of cocoa powder makes the perfect topping. Decadent, but tiny, these little tiramisu cheesecakes make a perfect dessert!
Mini Tiramisu Cheesecakes Adapted from Brown Eyed Baker Yield - 36
2/3 cup dried ladyfinger crumbs 4 teaspoons sugar 2 tablespoons unsalted butter, melted pinch of salt 16 ounces (2 8-ounce boxes) cream cheese, room temperature 1/2 cup sugar 2 eggs 1 tablespoon Kahlua 1 teaspoon instant espresso powder 1/2 cup whipping cream splash of Kahlua dusting of cocoa powder
- Preheat the oven to 325 ˚F and line 36 mini cupcake tins with paper liners.
- Crush the ladyfingers and add 2/3 cup to 2 tablespoons of melted butter with the 4 teaspoons of sugar. Toss with a fork until the crumbs are well moistened.
- Add about 1 teaspoon of crust into each paper liner and press firmly; I used a rolling pin.
- In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until light and fluffy.
- Beat in the sugar and the eggs one at a time. Beat in the Kahlua and espresso powder. Scrape the bowl as needed.
- Place 2-tablespoons of filling on each crust. Bake for 15 minutes or until the tops are just set. Let cool completely on a wire rack and then cool for at least two hours in the fridge.
- Make the whipped cream by adding it to the bowl of a stand mixer with a whisk attachment and beating until the cream reaches thick peaks. Beat in the Kahlua.
- Use a piping bag with a plain tip to pipe a dollop on each cheesecake. Dust the tops with cocoa powder.