Family Sharing – Little Cheesecakes with Strawberry Sauce
I come from a very food creative family and the other day I had a thought, what if my family shared on my blog some of their delectable delights? Wonderful idea! This will be the first family posting! This delicious dessert was made by my sister, Emily, from this cookbook (pg. 198). She made this cheesecake for our grandpa for father’s day. This father’s day posting is a little late because grandma and grandpa were having a fun time camping.
Emily – Lil Sister
Servings: 6 Time: 2.5 Hours
10 Chocolate Graham Crackers – Broken (Emily: But I had to use regular ones because Mom forgot to buy the right ones!)
1/4 C. Semisweet Chocolate Chips
3 Tbsp Unsalted Butter – Melted
1 Pound Cream Cheese – Softened
3/4 C. Sugar
2 Large Eggs – Room Temperature
2 Tsp Pure Vanilla Extract
1 Tsp Grated Orange Zest (Optional)
1 C. Frozen Strawberries – Thawed
2 Tbsp Sugar
1. Microwave cream cheese on HIGH for 15 seconds to bring to room temperature. To bring the eggs to room temperature put the eggs in a bowl of warm water.
2. Preheat the oven to 325 degrees. Process the graham crackers and chocolate in a food processor until finely ground.
3. Add the butter and pulse until mixture is sandy and moist.
4. Divide the mixture evenly amount 6 Jumbo muffin tins. Press evenly over the bottom and up the sides about 2/3 of the way.
- Emily: I didn’t have jumbo muffin tins, so I put the crumb mixture into a regular muffin tin and one shallow pie tin. I did 6 muffin cups and one little pie.
- Me: This is cool because you can create whichever size you want, especially if you don’t have the specific bakeware required.
5. Bake until the crusts are set. About 8 minutes.
6. Clean the food processor and then pulse the cream cheese, sugar, eggs, vanilla, and orange zest until smooth.
- Me: You need to clean the food processor because you don’t want graham crackers in your cream cheese!
7. Divide the filling between the muffin cups and bake until the rims are slightly puffed and the centers are set. About 30 minutes.
8. Cool the cheesecakes in the cups on a cooling rack, then refrigerate, uncovered, for at least 2 hours.
1. In a food processor (clean again) or a blender puree the strawberries with the sugar.
1. When you are ready to serve, gently run a knife along the edge of the cheesecake to loosen it from the mold. Using the knife gently life the cheesecake from the mold.
2. Transfer cheesecakes to your serving dishes. Spoon some sauce over each cake and Enjoy!
**Tip from the cookbook: To check for doneness, shake the pan a little. Cheesecake is almost set when the center still shimmy’s just a little. If they crack, take them out. You can cover any cracks with the sauce.
Emily: Hi, I’m Emily, Jessica’s younger sister, and our family is very creative not just with food but also with other things and ideas. Jessica is more of our “baker” although I bake too, the only difference is that I am definitely not into it as much as she is (ugh, the cleaning haha). Like all sisters we have our (major) differences and yet we still come together to do things we love, like baking. This is especially true when we bake during Christmas time with our mom and make a ton of cookies. Jess always makes it fun and exciting. 🙂
Me: I hope you all enjoy the recipes that will be shared by my family and enjoy this super tasty cheesecake!