Jereme's Kitchen

Alright so this isn’t all that much of an experiment, but I’m doing this in a different way.  But what I wanted to do is try to make some mini cheesecakes and clean out the pantry at the same time.  I had a bunch of cream cheese in the fridge, but not enough to make a whole cheesecake; I had some raspberry coulis left over from the Marquis Roulade I made a few weeks ago; and there was some honey that I was just tired of looking at.  Throw in some graham crackers and some frozen raspberries and it all made sense.

Definitely looked better with the pink liners

Actually there is a little bit of an experiment going on here.  Instead of making the filling using a stand mixer, I tried to make everything in the blender.  I was thinking to myself that this should work, in theory.  It actually didn’t work out too bad.  There was a little bit of work trying to get the blender going at first, but the batter was very smooth.  Doubt that I could do this for a full cheesecake recipe though — my blender is too small.

There were really stuck in there. So use liners!

It’s hard to figure out a recipe here.  Like I’ve said before, I do have a specific formula for cheesecakes that I like to follow, so I just used that as a guide.  I cut down a graham cracker crust recipe in half which I just sprinkled on the bottom of the tins or cupcake papers.  My serious recommendation that I have for a recipe like this is to definitely use paper liners.  One of the pans that I used is non-stick which I also generously sprayed with cooking spray — I still had to dig the cheesecakes out with a fork and spoon.  Here’s what you need:

For the crust:

• 6 graham crackers
• 1/4 c. sugar
• 1/4 c. butter, melted

Pulse the crackers and sugar in a food processor until fine crumbs.  Mix in butter and set aside.

For the filling:

• 3 8-oz. packages cream cheese
• 3 eggs
• 3/4 c. honey
• about 4 oz. frozen raspberries
• raspberry coulis

1.  Preheat oven to 350 degrees F.  Line standard cupcake pans with liners.

2.  Throw the cream cheese, eggs, and honey in a blender.  Or you could beat the cream cheese in a stand mixer until smooth.  Add the honey and combine.  Then add the eggs one at a time, scraping down the sides after each addition.  (See!  Using the blender is easier).

3.  Place a couple of tablespoons of the crust mixture on the bottom of each cupcake liner.  Lightly press down and place 1-2 of the frozen raspberries on the bottom.  Fill about halfway with the cheesecake batter.  Add about 1 t. of the coulis and carefully fill the liner about 2/3 full.

4.  Bake in the over for about 30 – 45 minutes, until the middle is set.  Allow to cool in the pan for about 10 minutes.  Remove from the pan and cool completely.