Holidays and baking go together. In my world, you just can’t have one without the other. I was actually preparing all of the food for Thanksgiving, when it suddenly hit me that tiny Red Velvet Cheesecakes would be absolutely scrumptious for the holidays. So, even though red didn’t go with the Thanksgiving theme, I had to try it. I loved them so much I ended up serving them—and much to my delight, my guests didn’t seem to care that they were not traditional Thanksgiving fare—they were loving them and choosing them right along with the pumpkin, pecan and apple pies. I can honestly tell you that I will be making these again and again throughout the holidays. They are that cute—and that easy!
Cheesecake sounds very special—and they are special to eat and serve, but they are easy to make. Yes, they are made in the Babycakes Cupcake Maker and that makes them quick and perfectly sized– just two yummy bites, so there is no reason for guilt when you enjoy them.
A little know fact is that cheesecake freezes beautifully. You could actually make these now, seal them tightly in a freezer container and freeze them for the busy evenings and events just ahead. Freeze them before you add the white chocolate glaze. Thaw by placing in the refrigerator for about 8 to 12 hours, and glaze before serving.
I love serving these tiny treats—and they would be gorgeous on any holiday buffet table. You might even borrow a trendy trick from area restaurants and serve a dessert trio, including these little cheesecakes, a cupcake and the pecan pies Roxanne shared last week—fantastic! (At least we think so—please let us know if you serve these alone, or as a trio. We would love to hear from you.)
Red Velvet Cheesecakes
Crust:
6 chocolate sandwich cookies
1 tablespoon melted butter
Filling:
11 ounces cream cheese (one 8-ounce package and one 3-ounce package), softened
2/3 cup sugar
2 tablespoons cocoa
1 tablespoon all-purpose flour
1-1/2 tablespoons red food coloring
1 teaspoon vanilla
1 egg
1 egg yolk
White Chocolate Ganache:
3 tablespoons heavy or whipping cream
2 ounces white chocolate, chopped
1/2 teaspoon vanilla
For crust: Process cookies in a food processor until fine, even crumbs. Add melted butter and pulse to blend.
In a medium bowl, with electric mixer at medium speed, beat cream cheese for 1 minute or until creamy. Add granulated sugar, cocoa and flour and beat until smooth. Beat in food coloring and vanilla. Add egg and egg yolk and beat until smooth. Do not over beat.
Place a paper liner in the cupcake wells. Place about 1-1/2 teaspoons crumb mixture in the bottom of the paper liner. Use pie form tool to tap crust into liner. Spoon about 1-1/2 tablespoons filling over crust in each cup.
Bake for 12 to 14 minutes or until filling is soft set. Carefully remove with spatula to a wire rack to cool. Repeat with remaining crust crumb mixture and batter. Refrigerate several hours or until chilled.
White Chocolate Ganache: In a small microwave-safe glass bowl, microwave cream on High for 30 to 45 seconds or until it just comes to a boil. Stir in white chocolate. Allow to stand, stirring occasionally, until white chocolate is melted, then stir until smooth. Stir in vanilla. Drizzle white chocolate mixture over each cheesecake.
Makes 16
Tip: Store cheesecakes in the refrigerator.
Paper liners are a must when baking cheesecakes in the Babycakes Cupcake Maker. Even when fully baked, the cheesecakes are too hot and soft to safely remove from the appliance and we don’t want you to burn your fingers. Visit theBabycakesshop for ordering information.
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