Mini-cheesecakes caught on camera...

Cameras are being installed in our office! For security purposes, supposedly, but I know what they're trying to do. They're trying to monitor how much work isn't getting done because I'm too busy looking up dessert recipes and weight loss before and after pictures. Well! Had I not delved into the world of mini-cheesecakes (not the kind where you stick a Nilla wafer on the bottom of a cupcake liner), I never would have been able to create these:

This was my second attempt at this madness (the first batch came out lumpy and was quickly introduced to la basura). The graham cracker crust was a bit too crumbly for my liking this time around, but the consistency was lump free (room temperature cream cheese, people...room temperature cream cheese).

MINI VANILLA CHEESECAKES

Adapted from cakeonthebrain.blogspot.com who adapted it from the Williams Sonoma recipe on the back of the bakeware box (I used a Chicago metallic mini-cheesecake pan, but didn't like the recipe on the box)

For the Crusts: 1 cup (114 g) chocolate cookie or vanilla wafer crumbs (I blended up some graham crackers)
2 T sugar
pinch of salt
2 T unsalted butter, melted

For the Filling: 16 oz (500 g) cream cheese
2 eggs
1/4 cup (60 ml) heavy cream
1/2 cup (125g) sugar (I added 1 tsp of pure vanilla)

pinch of salt

For decoration: I used strawberries with dark chocolate shavings and blueberries with white chocolate shavings

1. Have all the ingredients at room temperature. Preheat oven to 350degreesF. Lightly grease the cups of the 12-cup cheesecake pan.

2. To make the crusts, stir together the cookie crumbs, sugar and salt in a small bowl. Add the melted butter and stir until combined. Divide the mixture evenly among the cups and using your fingertips, press it evenly into the bottom (it's probably a good idea to measure out the crumbs so you get consistent looking mini-cheesecakes, to be perfectly honest with you. If you don't measure, you will end up with wonky looking cheesecake botoms like mine)

3. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300degreesF.

4. To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

5. Pour the batter into the crusts, dividing it evenly among the cups (the batter should be looking pretty smooth operator at this point). Bake until the cheesecakes are set, about 18 minutes (the recipe says 20 minutes, but the first time I did that they came out overdone. Every oven is different though, so just watch for it. A little jiggly-ishy on top doesn't necessarily mean it's undercooked. These things will still continue to cook for a little bit even after you pull them out of the oven).

6. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours beore unmolding (I overnighted these babies).

7. To unmold, gently push up to remove the cheesecake from the cup (carefully, carefully). Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.

Special thanks to my good friend Bebe B. for the photo shoot at the office today. We make HR fun.