Friday, March 20, 2009
My, now ex-, roommate always seems to provide the perfect excuse for baking up treats that I could never justify baking simply on a whim--and with only myself responsible for consuming them all. Her recent birthday meant that it was her turn to choose her dessert of choice and she insisted on strawberries. Now don't get me wrong, I absolutely adore strawberries, can't get enough of them. However, prior to her request I had just spent the past few weeks trying to exhaust the seemingly infinite amount of strawberries my mother brought me from Costco. Plus the fact that my boyfriend's birthday was also due at the end of the month and strawberries were also his favorite. Despite my desire to work with something new, I reluctantly adhered to her request and after the finished product was produced and consumed-very quickly, I might add-I can't say that I regret her choice one bit.
The cheesecakes themselves were simple; the graham cracker crust was to die for-I used cinnamon graham crackers from Trader Joes which lent a much richer taste to the crust than the standard graham cracker. Unfortunately, I'm posting this almost a week after the fact, and I've forgotten where I got the recipe for the strawberries. Let me assure you that you don't need it. These cheesecakes are delightful enough plain and any topping imaginable would suit them. I've tried them with balsamic strawberries and even bananas, whipped cream, and a drizzle of caramel sauce-reminiscent of the banana cream cheesecake that used to be my favorite at the Cheesecake Factory. With these cheesecakes, anything goes.
2 (8 ounce) packages cream cheese 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 2 cups graham cracker crumbs 8 tablespoons butter 8 tablesponns sugar
1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Mix graham cracker crumbs, butter, and sugar together with your hands or a fork, and place 1/2 teaspoon of the mixture into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool.
[The pictures are of my roommate and her boyfriend. The unfortunate drawback of always being the photographer is that I am always behind the camera. Haha. ]