Sunday, November 22, 2015

R2 D2 Star Wars Mini Cheesecakes

I'm addicted to my new mini cheesecake pan. It is fun to use and produces perfect mini cheesecakes. They are 2 to 3 bites in size.
I put it to a good use  again and made these Star Wars inspired cheesecakes. Instead of traditional crust I used  half of oreo cookie. So simple and effective. 
Someone asked my on you tube : " how does lemon and chocolate go together?" I personally love this interesting flavor combination but if you prefer something more subtle, option for vanilla or lemon oreo cookies.

R2 D2 Mini Cheesecakes (makes 12 mini cheesecakes)

Pattern Batter
3 egg whites
3tbl room temperature butter
1/2 cup powdered sugar
2/3 cup all purpose flour
1/2 tsp vanilla
1-2 tbl water/lemon juice

Cream butter, add powdered sugar, beat until creamy, add egg whites and beat until incorporated, add vanilla extract and on low speed add flour.
Divide batter into  portions. Keep most of the batter white, then color  some with blue, and small portions with black and red
Fill piping bags with batter. Pipe the pattern onto small parchment rounds.
Freeze for 20-30minutes.
Spray mini cheesecake with non stick spray. Transfer frozen pattern rounds into the pan.

Cheesecake Filling
1 1/2 blocks of cream cheese
1/4 cup non fat plain Greek Yogurt
2 whole eggs
1/2 cup granulated sugar
zest of one lemon
1tsp vanilla extract
1tbl corn starch
Oreo cookies, halved, filling removed.
Beat cream cheese, add sugar,egg, beat well after each addition. Add yogurt, lemon zest, vanilla and corn starch. Divide batter into prepared cake pan. Place half of the oreo sandwich cookie on the top.
Bake at 325F for 18-20 minutes.
Take out of the oven and let cool at least for 4 hours or up to overnight.
These can be made several days ahead, store in the refrigerator, in an airtight container, in one layer.

Tools you need:
Small Spatula to lift parchment rounds 
Parchment Paper
Food Colors by Americolor , you need royal blue, black, super red

Learn how to make my Star Wars cheesecakes, I show you step by step  in my video.

 To celebrate  new Star Wars movie I joined  my you tube friends in a Star Wars Collaboration. B
Be sure to check it out here

Friday, November 20, 2015

Mini Pumpkin Chocolate Chip Cheesecakes

I have a new kitchen gadget!
Mini cheesecake pan and I absolutely love it. Love at first sight. I'm not sure what took me this long to get one of these awesome pans but regardless I'm in the need of another one, because one is just not enough.

My wonderful neighbors gave me sugar pumpkins and I made delicious, to die for delicious puree, so sweet you'd think I for sure added sugar. I didn't. I found myself snacking on  bright orange puree, with a spoon.  I froze about 2 quarts for later and rest I used to make these beautiful, delicious treats. Pumpkin chocolate chip cheesecakes. Enjoy.


Graham Crust(low fat, if desired use melted butter instead of egg white)
1 packet of graham crackers(9 whole cookies)
2tbl old fashion oats
1tbl brown sugar
1/4tsp cinnamon
1egg whites(or us 1 1/2 tbl melted butter)
1tsp instant coffee(optional)

Preheat oven to 350F.
Spray the pan with a non stick spray, set aside.
Process crackers in a small food processor until fine, add oats, sugar, cinnamon and coffee, if using. Stir in egg whites until when pressed between fingers mixture holds together.
Press 1tbl into the prepared mini cheese cake pan.  Bake for 8 minutes. Remove from the oven and let cool in the pan.

Pumpkin Filling
generous 1/2 cup pumpkin puree
1block of low fat cream cheese(8oz)
1/3 cup granulated sugar(if using store bought pumpkin, use about 1/2 cup sugar)
2tbl plain non fat Greek yogurt
1whole egg
1egg yolk
3/4tsp cinnamon
1/8tsp ground nutmeg
1/4tsp ground ginger
1tbl corn starch
1/2tsp vanilla extract
3tbl mini chocolate chips

Stir together egg, egg yolk and vanilla extract. Beat cream cheese until fluffy,  then add pumpkin puree, beat well, add sugar, beat until smooth, then add yogurt,  add egg mixture, gradually. Then beat in spices and corn starch. Stir in chocolate chips.

Divide batter into prepare pan. Bake 18 - 20 minutes. Let cool in the pan for at least 4 hours and up to overnight. Carefully push the round disk up to remove cooled mini cheesecakes. Store in the airtight container, in the fridge. 
Can be made few days before.

Whipped Cream
1cup heavy or whipping cream
1tsp granulated gelatin
2tbl cold water
1/2 tsp vanilla extract
3 tbl powdered sugar, or use more if desired
Cinnamon for dusting

Stir gelatin with water, let bloom for 5 minutes. Microwave in 5 second increments, until melted and no more grainy. Make sure not to overheat gelatin. Stirring let cool to room temperature.
Beat cream until soft peaks are formed, gradually pour in dissolved gelatin, beating in high. Beat in sugar, vanilla. Whip only till stiff peaks are formed. Put  whipped cream into a piping bag fitted with a star tip. Pipe a pretty swirl on top of each cheesecake. Dust with cinnamon. Enjoy.
These can be stored in the fridge for up to 3 days.

Tools you need

Mini Cheese Cake Pan
Star Tip
Vanilla Extract
Disposable Piping Bags
Saigon Cinnamon

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