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Mr. Ha Ha's New York-Style Mini Cheesecakes


If Dorothy had known these were on the menu at Mr. Ha Ha's Hacienda Hut, she might have been able to weather her birthday luncheon with Rose and Blanche a little better.


This recipe is from The Golden Girls cookbook which I received at Christmas from Jodie. Cerys decided to make the mini cheesecakes.


I am looking forward to trying out more of the recipes.


I absolutely LOVE The Golden Girls, and when I found out they were getting their own cookbook with some of the food they eat turned into recipes I just knew I had to have it!!, so Jodie sent away for it for my Christmas last year.

As you can see, I was delighted!


This recipe makes 24 small bite sized cheesecakes. Use silicone or paper baking cups to make them easier to remove.


Ingredients

For the crust..

255 g digestive biscuits or graham crackers
1/2 cup sugar
1/2 tsp salt
9 tbsp unsalted butter, 
melted & cooled

Method

1.  Crumble the biscuits into a food processor. Pulse until coarsely chopped. Add sugar & salt and process until the biscuits are finely ground. Pour in melted butter and process, scraping down the sides of the processor s few times, until butter is completely mixed in and the crumb mixture looks like very wet, fine sand. Scrape the crumb mix into a bowl and, if necessary cool to room temperature.

2.  Press 2 tablespoons of the crumb mixture into each of the 24 baking cups, pressing it firmly against the bottom and sides. Don't worry if the sides aren't perfectly even. Set aside on a baking sheet as you work. 


For the filling..

454 g cream cheese, room temperature & soft
1/2 cup sugar
1 1/2 tsp cornstarch
1 egg + 1 yolk
1/2 tsp vanilla extract
1/4 cup reduced fat sour cream
3/4 tsp finely grated orange zest
3/4 tsp finely grated lemon zest

Method

3.  Preheat oven to 180°C (350°F).  

4.  Using a handheld or stand mixer, beat the cream cheese, sugar and cornstarch together until creamy, stopping to scrape down the sides of the bowl a few times. Beat in the egg & egg yolk, stopping once to scrape the sides & bottom of the bowl. Beat in vanilla extract. Switch to a spatula & stir in the sour cream & both zests.

5.  Divide the filling evenly among the cups on the baking tray (The filling should come above the edge of the crust). Put the tray in the oven and . Immediately turn oven down to 150°C (300°F). Bake until the centres are firm, about 35 minutes. Remove and  cool to room temperature. With your fingertips, gently brush any crusts that extend over the cheesecake filling onto the baking sheet. Gather up the crumbs and sprinkle them over them over the tops of the cheesecakes. Refrigerate the cheesecakes on the baking sheet, until firm to the touch, about 1 hour.

6.  Peel off the silicone/paper cups from the cheesecakes and place them on a clean baking sheet. Serve chilled or remove to room temperature for 30 minutes before serving. Any leftover cheesecakes can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 1 month.



Enjoy, and STAY GOLDEN!
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