Dinner parties are the best excuses to try new dessert recipes... and it's even more rewarding when you find a new, easy favorite!
This recipe was very specific about using foil liners. Well, we only had 6 foil liners in the pantry and I forgot to pick some more up at the store and we stayed later than we expected at a Marti Gras party last night and couldn't get to the store... so all the excuses aside, I decided to wing it and use half foil liners and half regular paper liners.
I carefully sprayed the foil liners before I delicately inserted them into the muffin pan... and I didn't do anything but unwrap the paper liners since I was secretly hoping that they would come out messy and I'd have to eat the "mistakes" after the dinner party.
To my surprise, the un-sprayed paper liners came off rather easily and were totally presentable! The ridges were a little more pronounced on the foil liners, but in a pinch, paper liners would work great.
Another note: Nabisco Famous Chocolate Wafers are delicious! I found them at Rodman's in DC but I don't think I've ever seen them at a big-name supermarket before... so if you can't find any, just use Oreos and scrape out the filling.
Sorry for the long intro. Here's the recipe from Food & Wine:
INGREDIENTS
Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco Famous Chocolate Wafers
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 ounces), at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup seedless raspberry preserves, warmed
Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.
MAKE AHEAD The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
NOTES Instead of Formage Blanc Crème fraîche, goat cheese, lebneh or quark.
No comments:
Post a Comment