Dormestic Goddess: Valentine's cheesecake trio
By

    Tired of dining halls? Eating on a budget? The Dormestic GoddessAmanda Gajdosik, has the recipes, tips, and tricks to make your college kitchen a home away from home.

    There are two kinds of people in this world: People who think Valentine’s Day is a made-up holiday perpetrated by the greeting card industry and people who eat cheesecake.

    I fall into the latter category. And I fall hard. Cheesecake is one of my favorite desserts, if not my absolute favorite. Valentine’s Day is one of my favorite holidays. So, I decided to combine the two and create three mini cheesecakes perfect for the holiday. Why three? Because I’m incredibly indecisive and want to have my (cheese)cake and eat it too. Why mini? Because when desserts are small, their calories don’t count. That's how math works, right?

    Photo courtesy of author

    Triple Chocolate Cheesecakes

    ½ cup chocolate wafer cookie crumbs
    2 tablespoons unsalted butter, melted and cooled
    ⅓ of prepared batter1 ounce semi-sweet chocolate
    2 tablespoons semi-sweet chocolate chips (mini chips would work too)
    In a microwave safe bowl, microwave one ounce semi-sweet chocolate for 30 seconds, stir. Microwave again, at 10 second intervals, until chocolate is fully melted and smooth. Allow to cool slightly.  Combine cookies crumbs and butter until crumbs are fully moistened. Add one to two tablespoons of crumb mixture to four prepared cupcake wells, pressing mixture down firmly. Set aside.  Stir melted chocolate into prepared batter, fold in chocolate chips. Divide among prepared crusts. 
    Photo courtesy of author

    White Chocolate Strawberry Cheesecakes

    ½ cup graham cracker crumbs
    2 tablespoons unsalted butter, melted and cooled
    ⅓ of prepared batter
    1 ounce white chocolate
    2 teaspoons seedless strawberry jam

    In a microwave-safe bowl, microwave one ounce white chocolate for 30 seconds, stir. Microwave again, at 10-second intervals, until chocolate is fully melted and smooth. Allow to cool slightly. Combine graham cracker crumbs and butter until crumbs are fully moistened. Add one to two tablespoons of crumb mixture to four prepared cupcake wells, pressing mixture down firmly. Set aside. Stir melted chocolate into prepared batter. Divide among four prepared cupcake wells. Divide jam among cheesecakes, swirling with toothpick to combine.

    Photo courtesy of author

    Lemon Scented Blood Orange Cheesecakes

    ½ cup ginger snap crumbs
    2 tablespoons unsalted butter, melted and cooled
    ⅓ of prepared batter
    1 teaspoon lemon zest
    1 teaspoon blood orange zest Juice from
    ½ blood orange
    1 – 2 drops pink food coloring (optional)

    Combine ginger snap crumbs and butter until crumbs are fully moistened. Add one to two tablespoons of crumb mixture to final four prepared cupcake wells, pressing mixture down firmly. Set aside. Stir zests, juice and food coloring if using into remaining 1/3 of batter, divide among remaining four cupcakes wells. Bake cakes in preheated oven 10 – 15 minutes. Remove from oven when sides of cakes are set but centers have NOT set. Allow to cool on rack for 30 minutes before placing in fridge to cool completely. Cheesecakes can be stored in an airtight container for up to three days. Remove cheesecakes from fridge 20 minutes before serving.

    Mini Cheesecakes – Three Ways (recipe adapted from allrecipes.com, yields 12 mini cheesecakes)

    1 block cream cheese, at room temperature
    ½ cup granulated sugar
    1 whole egg
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees. Place paper liners in a 12-count cupcake pan, set aside.  Using an electric mixer, in a large bowl beat cream cheese until light and fluffy, about two minutes. Scrape down the side of the bowl with a rubber spatula. Add sugar and beat again until fluffy, another two minutes. Scrape down sides as needed. Add egg and vanilla, mixing until fully incorporated. Divide batter into thirds, set aside.

    Comments

    blog comments powered by Disqus
    Please read our Comment Policy.