I knew when I set out to get four projects done this weekend that it would be tough… The good news is that I got two of the four things done that I set out to do. I finished EmaLee’s bag (but forgot to take pictures of it – maybe she’ll take some and email them to me (hint, hint) ;)) and I finished the mini cheesecakes I wanted to make.
White Chocolate Cheesecake with Macadamia Nut Crust and Meyer Lemon Topping.
This was a much easier way to make cheesecake – and more fun.
I used two pieces of an Iron Cupcake recipe posted by my friend Vanessa – the macadamia nut crust and the Meyer Lemon filling (which I used as a toping). I followed the directions for the crust exactly, but a couple of them burned a little. I used the cups that have the metalic outside piece though so that’s probably why they were a little overcooked. Next time I’ll use just the paper cups and I will also keep a better eye on the crust when it’s in the oven.
The recipe for the cheesecake:
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal® all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
1/2 cup sour cream
Your oven should still be heated from baking the crust.
Melt the white chips. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into cups.
Place on center oven rack and bake for 20-25 minutes. This was the first time I did small cheesecakes so I checked on them every 5 minutes. It took mine 25 minutes to bake completely. You want to check the edges and when the edges have turned a nice golden brown, it’s time to take them out. It’s easier to know when bigger cheesecakes are done because they start to turn golden brown on top – the little ones didn’t so I had to get nice and close to see if they were done.
Take them out and place them on the counter for 15-30 minutes – until you can pull them out with your hands and put them on a cooling rack. They will sink in the middle while sitting on the counter, leaving a perfect crater for the topping. I put the topping on while it was still warm, not hot, and let them cool together.
I’ll spruce them up a bit with some leftover white chocolate chips and some left over macadamia nuts before I deliver them this afternoon. Fun!