Mini NY Cheesecakes

We recently celebrated our oldest son's birthday and, as usual, he requested cheesecake for dessert.  I typically make some variation of our family's favorite cheesecake, but on this particular day I simply did not have the 6-8 hours needed to bake and chill a large cheesecake. So I had to come up with a Plan B - which in this case was to make mini cheesecakes that bake and cool in about 2 hours total. An added bonus - they're pretty darn cute and super easy to serve.   Here's how they're made.

Line a very good quality muffin pan (so the cheesecakes don't burn) with very good quality cupcake liners. I really like these grease-proof ones (they peel off easily).

Instead of making a crumb mixture to put in the bottom of the cupcake liners, I opted make a base with a store-bought cookie.  We like these chocolate sandwich cookies.

A whole sandwich cookie is too much, so I split them in half and scraped out the filling.  

I placed the halved cookies into the cupcake liners like this.

 Then topped each with a level #20 scoop of cheesecake batter.  A #20 scoop is the perfect size!

The mini cheesecakes bake for 20 minutes.  When they come out of the oven, they'll be puffed up a little over the top of the pan, but they'll sink down like this while you make the topping.  

To make the topping, whisk together sour cream, sugar, and vanilla bean paste.  I love vanilla bean paste!  If you don't have any vanilla bean paste, feel free to use pure vanilla extract - you won't see any specks of vanilla beans, but the flavor will still be awesome.

Do not skip the topping - it totally makes these cheesecakes!

Pour the topping over the mini cheesecakes, being sure not to overfill the cupcake liners.  

Spread the cheesecake topping evenly and pop the pan back into the oven for 8 minutes. Remove from the oven and cool to room temperature before chilling for at least 1 hour.

Oh my - wish you could taste how amazing these are.  

Here's the recipe so you can make them yourself.  Enjoy!

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3T09U3d

• greaseproof cupcake liners https://amzn.to/3ga2ppy

• #20 portion scoop https://amzn.to/35CQiiD

• pure vanilla extract https://amzn.to/3WsxOYc

• pure vanilla bean paste https://amzn.to/3sV0IT2

• oreo cookies https://amzn.to/3Hambgi

• beaterblade https://amzn.to/3zAvaWb

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Mini New York Cheesecakes

makes 24 mini cheesecakes

Printable Recipe

Ingredients

Crust:

• 12 chocolate sandwich cookies, split apart and cream filling removed

Filling:

• 24 ounces cream cheese, room temperature

• 1 cup granulated sugar

• 3 eggs, room temperature

• 1 1/2 teaspoons pure vanilla extract

Topping:

• 16 ounces sour cream

• 1/2 cup granulated sugar

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. Preheat oven to 350F.

2. Line two high quality muffin pans with greaseproof cupcake liners.

3. Place 1 cookie half in the bottom of each cupcake liner.

4. In the bowl of a stand mixer fitted with a BeaterBlade attachment, beat the filling ingredients together until smooth.

5. Use a #20 scoop to portion the batter evenly into each cupcake liner; bake for 20 minutes (for best results, bake one pan at a time).

6. While the cheesecakes are baking, whisk the topping ingredients together until smooth.

7. Remove cheesecakes from oven and allow them to cool for 10 minutes (they will deflate and sink in the middle - this is a good thing).

8. Divide topping evenly over cheesecakes (or fill until the mixture reaches the rim of the cupcake liner); return to oven for 8 minutes.

9. Remove from oven and cool to room temperature.

10. Chill for 1 hour before serving.

DIY Authentic Clotted Cream

Oh boy do I have a treat for you!  I'm talking authentic homemade clotted cream.  It's like heavy cream on steroids.  No joke.  This stuff is amazing.

Start with Pasteurized heavy cream, not Ultra-Pasteurized (apparently, ultra-p won't work).   The closest grocery store I can find that sells regular pasteurized cream is oven an hour away, but a couple of my local farmer's markets sell dairy products from small dairies - usually they're not ultra-pasteurized.  You'll pay a bit more, but it'll be worth it when you taste that first bite of clotted cream.  I promise!

Pour the cream into a shallow baking dish so the cream is an inch or so deep.  Here I have a pint of cream in a shallow oven-safe pasta bowl. 

Be sure to cover your baking dish while it's in the oven.  More on why a little later.

Set the oven to 180F and walk away for 10-12 hours.   Check your owner's manual - some ovens turn off after so many hours.

This is what the cream looks like after 12 hours in the oven.  The color has darkened a bit and the cream has thickened substantially.  But it's not done yet.  Allow the cream to cool at room temperature for an hour or so, then cover it well with plastic wrap and chill overnight.

Chilling overnight helps that clotted layer of cream thicken even further.  Remove the thickened layer from the top of the cream and store it in an airtight jar.  The remaining milky liquid can be used in baking or pour it over your breakfast cereal.  You'll end up with about 1 cup of clotted cream and 1 cup of milky liquid.

Here's what will happen if you don't cover your baking dish - some of the lovely thickened cream will crust over.  

The crusty layer peels back to reveal the clotted cream, but you'll get much more clotted cream if you cover your baking dish with foil during the baking process. 

Either way, try not to eat your weight in clotted cream at this point.  

Be strong - I know you can resist!

And there you have it.  Spread the clotted cream on scones or toast.  Store in an airtight container in the fridge and use within a week.  The leftover milky liquid can be used for baking or pour it on your morning oatmeal.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• shallow bowls http://amzn.to/2qiRlLm

• oven thermometer https://amzn.to/3Ghxwd8

• wooden spreader http://amzn.to/2oT4dWz

• clear glass ramekins http://amzn.to/2oVZMLF

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DIY Authentic Clotted Cream

Printable Recipe

Ingredients

• 1 pint pasteurized heavy cream (not ultra-pasteurized)

Directions

1. Preheat oven to 180F.

2. Pour cream into a shallow oven-safe baking dish and cover well with foil.

3. Bake cream for 10-12 hours.

4. Remove from oven and cool to room temperature, uncovered, for about an hour.

5. Cover well with plastic wrap and chill overnight.

6. Scoop clots from milky liquid and place in an airtight container. Chill well and use within a week.

Notes

• This recipe will yield about 1 cup of clotted cream. The leftover milky liquid can be used for baking or pour it over your breakfast cereal.

• Clotted cream and Devonshire cream are basically the same, but Devonshire cream is made in Devonshire, England.