Wednesday, June 30, 2010
The cheesecakes turned out great! I made the normal ones with a raspberry topping and the chocolate version as well. I am glad that I did because some people preferred one while others preferred the other. The raspberry ones were my husband's favorite, but I liked the chocolate ones best. If you are anti-richness, go with the normal cheesecakes. The chocolate ones weren't SUPER rich - I used semi-sweet chocolate chips - but they were still a little much for my hubby!
This recipe and picture is courtesy of Real Mom Kitchen and can be found here.
From Real Mom Kitchen
2 (8 oz.) packages of cream cheese (I have used the lowfat version also and it works fine)
3/4 cup sugar
1 Tbsp. lemon juice
vanilla wafers or oreo cookies
18 cupcake liners
pie filling (I like cherry or blueberry) or fresh fruit
1. Cream cream cheese and sugar together. Add eggs and lemon juice. Beat until smooth.
2. Line cupcake pan with liners. Place vanilla wafer flat side down in each liner. If using oreos, use the chocolate wafers after scraping frosting off.
3. Fill 3/4 full with cream cheese mixture. Bake at 375 degrees for 15-20 minutes or until golden brown.
4. Allow cheesecakes to cool and store in the fridge. Paper liners can be left on or removed.
To serve: top with pie filling. The cheesecakes can also be frozen. Frreze before topping. Then thaw and top with pie filling.
Chocolate swirl variation: Make using oreo cookies as base. Fill as above in recipe. Cook cheesecakes for 6 minutes. Drop 4 to 5 chocolate chips in batter. Let sit for a minute for chocolate to melt. Swirl chocolate in the batter with a toothpick. Continue baking until done.
Turtle variation: Make using oreo cookies as base. Fill and cook as above in recipe. (can also use the chocolate swirl variation for this too). Remove paper liners. To serve: drizzle with caramel and sprinkle with chopped pecans or 1 pecan half.