Hello and Welcome to Adventures in Baking! This year has gone by very quickly and there's only one more episode to go for 2012. Did you have a nice holiday filled with family and friends? Did you have a White Christmas? None of the white stuff for me this year on Christmas Day, but we certainly received a blizzard full today. I'm not sure of the actually amount because of the winds and drifts, but the forecast was for 8-12 inches. And there's another snowstorm heading this way in a few days. Sounds like a good time to stay home where it's warm and toasty and test this Cheesecake recipe from Betty Crocker. You can find the recipe here.
The ingredients. Graham cracker's for the crust so you know that's gonna be good. Lemon zest and lemon juice so you know it's gonna be a little tart. White chocolate chips to add a little pizazz.
Let's get started. Crush the graham crackers into fine crumbs. Mix graham cracker crumbs, sugar and butter until crumbs are moistened.
Spoon and lightly press mixture into bottom of baking cups.
Next step. Beat cream cheese and sugar until well blended. Beat in egg until smooth. Add lemon peel and lemon juice and beat again.
Final step. Spoon 1 teaspoon cream cheese mixture into each cup. Place 5-6 white chocolate chips on top and divide the remaining cream cheese evenly between the cups. Bake 25-30 minutes. Cool for 30 minutes on a rack and then refrigerate.
Taste test. A great little bite or two. Sweet and tart. I could do without the chips in the middle, but I like the addition of melted white chocolate on top. When I walked in the door of my parents house with these, they didn't even make it to the refrigerator before they were digging in! I like that they're in the miniature baking cups so I don't have to commit to an entire piece of cheesecake.
The clean up. The recipe yielded 18 miniature cheesecake bites. The recipe was quick and easy. I'd like to try these with a strawberry glaze on top instead of the white chocolate.