Friday, February 12, 2010
I found the recipe in a wedding magazine from Martha Stewart, however it is also on her website here. The hearts were such a cute addition and so easy. All that was done, was drop some raspberry puree onto the top prior to baking and drag a toothpick through the middle. The most difficult part was straining all of the seeds out of the raspberry puree!
These cheesecakes did not bake these in a water bath and I did not run into any difficulties, however, I did fill some of the tins too full of batter and it puffed up and cracked. It is best to keep the tins only about 2/3 full. Also, this leads to the best ratio of crust to cheesecake. Another thing to note, as with all cheesecake, cream cheese does not melt so it is imperative to have the cream cheese at room temperature to be able to successfully beat all of the lumps out of it.
For practice the week before, I decided to try Taretlette's goat cheese cheesecakes. These too were phenomenal. The earthy flavor of the goat cheese was just the right compliment to the sweetness of the cheesecake. I had been looking for a goat cheese cheesecake recipe ever since I tried it at The Turf Room, a restaurant my husband and I ate at for our anniversary a year ago. This one really hit the spot. Blood oranges are not available in my area, so we just ate them naked. I ran into a bit of trouble with the muffin papers sticking to the bottom of the pan. Tartelette specifically mentions spraying the pan before putting the muffin papers in, however, I failed to follow these directions. The mistake was corrected when I made the above cheesecakes and had no problems pulling them out of the pan.
Overall, mini cheesecakes always seem to be a hit and are defiantly going to be made again.