So you bought two packages of cream cheese to make cheesecake for your elderly family friend, but it turns out you needed four. You could go back to the grocery store, but it’s a million degrees outside and also you sort of don’t feel like it because you’re already feeling put out about baking stupid cheesecake in the first place. Whatever shall you do?
Make smaller cheesecakes, duh.
Makes 11-12 cheesecake cupcakes. Preparation time about an hour and thirty minutes.
Approximately 282 calories for 1/12 recipe. Calories in the whole batch: 3,383.
Additional Nutrition Information (Per Serving)
Carbs 28g, Fat 17g, Protein 5g, Sodium 259g, Sugar 20g
Mixing Bowls, Measuring Cups/Spoons,Whisk, Baking Tray, Aluminium Cupcake Tins, and an Oven.
This recipe requires the filling and crust be prepared separately. To make the crust, you need:
- 1 Sleeve Graham Crackers (1-1/2 cups)
+ Keepler Original: 585 calories per sleeve.
- 3 Tbsp Sugar
+ Domino White Sugar: 68 calories for 3 tbsp.
- 1/3 Cup Unsalted Butter
+ Publix Unsalted Butter Sticks: 528 calories for 1/3 cup.
Put the crackers into a zipper bag and beat them with a stick until they turn into crumbs. Pour them into a bowl. Melt the butter in the microwave (2o seconds should do it) and add to the same bowl. Finally, add the sugar and stir.
Press the crust into the bottom of the tins. You might have a little left over. This goes in the garbage, not your mouth, because you aren’t a slob who nibbles on crap while you’re baking, thereby absorbing extra calories you don’t need.
In another bowl (or the same one after you’ve cleaned it out because why make more of a mess then you absolutely have to), prepare the batter. You can reduce the amount of sugar, because the sauce is already sweet, if you don’t want to send little old ladies into a diabetic coma. You need:
- 2 Packages Cream Cheese
+ Philadelphia 1/3 Less Fat: 1,120 calories for 16 oz.
- 1/2 Cup Sugar
+ Domino White Sugar: 180 calories.
- 2 Tsp Vanilla
+ Earth Balance Vegan Buttery Sticks: 25 calories for 2 tsp.
- 2 Eggs (70 calories each.)
Whisk the batter until smooth. You could use a hand mixer, but that’s lazy. Then pour the cheese paste into the tins. You should put the tins on a baking tray first so you don’t spill anything. I know this because I spilled a few of them. Bake for an about 25–30 minutes at 325 degrees F (or until a toothpick comes out clean).
Now you need blueberry sauce. Don’t just spread jam on cheesecake. Pre-made anything is bad and you should feel bad for even suggesting it. Instead, put a pint and a half of fresh blueberries into a pot along with a 1/2 cup of sugar. Add 2 tbsp of unsalted butter, ~4 tbsp of lemon juice, and reduce the berries until they start to break down. You could add cornstarch to thicken the sauce, but I didn’t have any and 1 tbsp of baking powder or flour can serve the same purpose in a pinch. Or, just reduce it for longer. Once the sauce has thickened, turn off the heat and let it cool.
Remove the finished cheesecakes from the oven and allow to cool. Spoon the blueberry sauce on top of the mini cakes and stick them in the fridge for a few hours. Give them to your elderly family friend with a smile on your face and secretly resent them for demanding expensive desserts.