Local Faves 4 Ways | Chips OmanApr.9.2020
Cheesecake is one of the most irresistible desserts on the face of the earth. It can also be one serious pain in the rump to make. With a conventional, full-size cheesecake, there’s the issue of wrapping up the bottom to make sure your crust doesn’t get soggy while the cheesecake bakes in its hot water bath. There’s also the fear that the middle will crack while baking. Not to mention the time issue. Sometimes a gal wants dessert on the quick, with minimal stress. Enter the mini cheesecake! You bake these babies right in cupcake tins. You even use cupcake/muffin liners to make sure they come out of the tins with ease. They bake in a fraction of the time, and they’re single serve slices of heaven. Seriously, make some of these, and you might find mini is the only way to go from now on.
Away from the Box is where you will find this eye-crossingly good recipe. The tart sweetness of the strawberry is always a nice addition against the creamy, silken texture of the cheesecake. But that punch of chocolate added in? Yeah, that’s the good stuff. Not only are these super yummy, but they really couldn’t be easier to make. The presentation is gorgeous too, so keep these in mind for your next party. A small tip to add, the zest of a single lemon does wonders for your cheesecake. It won’t overwhelm the flavor in the least, but it will add some dimension without being obtrusive.
Who doesn’t have a soft spot for s’mores? Mama’s Gotta Bake is here to show you how to take the melty, gooey, treat and transform it into cheesecake. This is dark sorcery that we can definitely get behind. Just be aware, you do want to make sure you let your graham cracker crusts fully cool before adding your cheesecake batter. You want those cracker crumbs to have a chance to firm up so your crust isn’t a sad soggy mess.
Alright, where our mint lovers at? Small Town Woman introduces us to this delectable confection. There’s just something that works so well with the strong, refreshing flavor of mint, and the creamy cheesecake. Though the recipe does call for Andes mint chocolates, you could naturally use your favorite type of mint chocolate. Also, there are four drops of green food coloring used to give the cheesecakes a playful, green hue. If you’re not so big on using dye in your food, you could easily skip this step. Just add a sprig of fresh mint to the top of each, and voila!
The Little Epicurean treats us to this inspired recipe. Creme Brulee meets cheesecake, and the happy union couldn’t be any more delicious. There isn’t much more we can say here other than, yeah, we ship it. We ship it hard.
