Entry tags:

baked goods, cheezcakes

cherry cupcheezcakes

this is from the delicious choices cookbook. it's the "creamy cheesecake." the first recipe in the booklet.)
you can download the pdf here
the recipe makes 44 oz of batter, and that translates into appx. 24 regular cupcakes or 7 dozen mini cupcakes. (divide the recipe if need be. i'll definitely be doing that.)


when cutting graham crackers for the mini cupcakes, if you stagger them just right, you can get 5 crusts from one cracker. (for regular cupcake sized crusts, you can only get 2 from each cracker.)



i used the shorter/wider mini cupcake pans. (i think it's from chicago metallic) i found these papers that fit perfectly inside them at a kosher store, but the coloring comes off on the cakes :-/ i'm still on the lookout for plain white ones. let me know if you know a source.



if you are going to be using the narrower/taller mini cupcake pan(this is the more conventional size) then you might be able to get 8 crusts from each graham cracker!

fast forward to post-baking pics:
the water bath really does make a difference. my 10x10 cake pan could only accommodate 9 cups, so the other 3 were hanging over the side. (the 9x13 pan was just too small to accommodate the muffin pan) and for the mini cupcakes, my cookie sheet was perfect. it has just the right amount of a lip. however it was really dangerous getting the mini muffin pan out of the oven with all that water in the cookie sheet. some of it ended up sloshing into a well or two and drenching my cheezcake. aah well. you come across casualties in every war. (it went into my mouth anyway) the cakes on the right cooked too fast and rose too high and then sunk.)



these are the regular cupcake sized ones. i cut some crusts out of graham crackers and some from digestive biscuits for comparison. the biscuits are more brittle than the crackers, so are much more prone to breaking. they are about 2x thicker than the crackers, but also less dense. i think i liked the graham cracker ones better.






i can't copy text from the PDF to paste here, so be appreciative that i typed it all out for you. :-)

creamy cheesecake by s.f. sayood, delicious choices

heat oven to 300F
press 1/2 crust in 8" pan lined with parchment paper.
place 8" pan in 10" pan which will serve as water bath.

ingredients:
2-8 oz packages of tofutti cream cheese
2 cups sour cream (1 1/3 packages of 12 oz. sour supreme)
1 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 cup flour
1 1/2 tablespoons egg replacer dissolved in 1/2 cup water

combine sour cream, cream cheese and sugar in a mixing bowl, beat at medium speed until creamy.
add vanilla extract, flour and egg replacer mixture, beating well after each addition.
pour into prepared 8" pan.
add hot water to the 10" pan so that half of the 8" pan is submerged in hot water. place pan in oven and bake until the cake rises slightly and starts pulling from the sides and sets in the middle. this should take about an hour to an hour and a half.
cool in pan on wire rack.
place the cooled pan in the refrigerator overnight.
do not unmold the cake before it rests in the refrigerator for at least 10 hours. the longer the better.
once the cake is rested, cover the pan with a plate, turn it upside down so the cake slides out. if it does not slide out right away, tap it a few times. peel off the lining.
place a serving plate over the cake and turn it back right side up.

the cake can be frozen at this time for later use (up to a month)
top with fruit sauce if desired.


tips for mini and cupcake-sized cheesecakes
the mini cakes are ready at half an hour, and the regular cupcake sized cakes will take 40 minutes. the mini cupcake pan can be placed on a cookie sheet with a lip, the regular sized ones will need a 10x14 pan, unless your cupcake tins are less widely spaced than usual. in that case, the more typical 9x13 pan will do just fine. (check the fit in the store if you can)

the fox run circle cookie cutters will cut circles perfect for the regular cupcakes and the shorter/wider minis. i'll update later if i find a source for a smaller circle that fits the conventonal minis.

leave enough space in the liners so there is room for a fruity topping. (also, it's more fancy if the fruit doesn't reach all the way to the liners. it's also much less messy to peel when the fruit doesn't stick to the paper)