I recently received a mini cheesecake pan and could hardly wait to try it out. This pan is much like a mini muffin pan, but with removable bottoms. The pan has a hole in the bottom of each compartment, and a small disc is used to cover the hole. When the cheesecakes are done, you can use the handle of a wooden spoon or your finger to push the cheesecakes up and out of the pan.
I read through many a recipe and averaged one to use for my maiden mini cheesecake voyage. I started with a graham cracker crust and filled that with a straightforward cheesecake filling. This is a very simple recipe with just a handful of ingredients.
I thought the individual size of the cheesecakes was just begging for various toppings. First up was a topping similar to Quinn’s praline whipped cream that topped my birthday cheesecake. Basically, it’s the same recipe but with Creme de Cacao instead of Praline. This on top of a cheesecake with some chocolate grated over and around it, and you’ve got yourself a pretty little dessert.
The other topping I whipped up was a Raspberry-White Chocolate glaze. This is incredibly simple to make. All you need is white chocolate and raspberry preserves. The glaze is a bit thick. Don’t think you can drizzle it. A little dollop on top of one of these cheesecakes is just perfect, though.
I had bigger ambitions for other toppings, but I ran out of time for experimenting. I really wanted a chocolate caramel mixture to drizzle on top. And maybe something involving nuts. There’s always next time!