With my mom’s birthday approaching, I knew I had to find the perfect birthday cake recipe. There’s nothing wrong with an old standby (excuse me, classic), but then there’s no anticipation, no element of surprise. In the course of my regular web-browsing, I rediscovered the mini cheesecakes on Life, Love, and Sugar. She does like cheesecake…and that would certainly be a surprise. I was sold, but then the tough part came: deciding which variety to make.
Fortunately, this proved to have a rather elegant solution. Since each recipe calls for 12 oz. of cream cheese, and since cream cheese is sold in 8 oz. bricks, I decided to appeal to the lowest common denominator (ha!) and make two different kinds. I decided on chocolate Bailey’s (because the birthday girl loves her some chocolate) and cherry almond (because the baker loves her some cherries).
Did I mention that I had never made a baked cheesecake before? Is there a better time to try a brand-new, possibly-fussy dessert than for an actual occasion, with no back-up plan?
I was actually excited when the chocolate ones cracked a little bit: I know that while one does not normally want one’s cheesecake to crack, cracking is a thing that cheesecakes sometimes do, which told me I must be on the right track. Because gaaah, these things stressed me out. If I had been making a cake-cake or cupcakes, I could have jabbed a toothpick in the centre to check for doneness, touched it/them gently to see if it/they sprung back, all that good stuff. Cheesecake relies on sight and blind faith. It’s like a baking trust fall, and that makes me uneasy like you wouldn’t believe.
Once I had satisfied myself that these were more or less solid and baked through, and they had had time to cool completely, I tackled the flavoured (and occasionally boozy) whipped creams for garnish.
I had a lazy moment and didn’t really want to add two piping bags to my growing pile of dishes, so I snipped a corner off two sandwich baggies and dropped my piping tips in. They worked far better than I had thought they might, and cleanup was insanely easy. But just in case you think I’m completely lazy…
I made honest-to-goodness chocolate curls!
The birthday girl specifically requested no candles (sigh).
They passed their second-to-last test: they released from their paper liners with no trouble at all. It was the sigh of relief heard around the world.
(The combination plate is a venerable tradition around these parts. 😉 )
The birthday girl loved her unique dessert – and I may have inadvertently created some heightened expectations. That’s okay; after these turned out so well, I’m looking forward to experimenting with flavours.
Thanks for looking! 🙂
3 thoughts on “The Cheesecake Factory Has Nothing on Me”
I have never made a cheesecake either, mostly because they do seem difficult to make! I love that you made them mini, I always feel like things taste better when they are bite-sized, ha. That closeup of the chocolate one? Your piping skills are fire, and chocolate curls to boot??? DANG.
Awww, thank you! 🙂 Secretly, it was probably one of the easiest piping jobs ever, shhh. But if you’re considering trying cheesecake, I’d 10/10 recommend the mini version because they don’t require a water bath or anything fussy like that.