Cheesecake for a crowd
Cheesecake is a wonderful dessert for a nice sit down dinner. It looks lovely on the table and then it can be cut into nice, even slices and served up on nice plates and eaten with a fork.
But what about at a more informal get together - say a campaign meeting - can you still enjoy cheesecake?
Of course you can. Just make a couple of dozen individual size cakes.
It's not so hard.
I needed to do just this very thing for a meeting of campaign workers at the house the other night. And, since I only own one small springform pan (which is a bit larger than individual serving size), I went for the next best thing...cupcake papers and a pair of muffin pans.
The recipe also had to be altered bit to make it a little heavier and less creamy so the cake would hold together when the paper was pulled away.
So, with an apron tied securely around my waist, I set about doing just that.
These cakes are easy to make and even easier to eat.
Miniature Cheesecakes
3 8-ounce packages of cream cheese2 eggs
2 cups of sugar
1 sleeve of graham crackers, ground to a fine powder
1 tablespoon of butter, melted
- Mix the graham cracker crumbs with the melted butter.
- Put a teaspoon or so of the mixture into the bottom of each of the muffin cups.
- Using a hand mixer, beat the cream cheese, eggs and sugar until it's thick and creamy.
- Fill the cups nearly to the top with the cream cheese mixture
- Bake at 350 degrees for 30 minutes.
- Top with fresh fruit or chocolate chips.
- (I chilled the cakes in the refrigerator for an hour before serving them, but they probably taste just as good at room temperature.)
Vegetarian.
