This week's Sweet Melissa's Sunday's recipe was the Lemon Blueberry Cheesecake with a Crumble Cornmeal Crust chosen by Eliana of a Chica Bakes.
I decided to make these into mini versions of it because I like mini versions of cake and cheesecake. My friend Andrea is leaving for Spain, well she left. The dinner before her leaving was Friday night and I decided to make these cheesecakes.
I made these without mascarpone cheese either. I didn't have the time to go to either Whole Foods or Berkeley Bowl with all the summer school, so instead I decided to look for a mascarpone cheese substitute. I found a recipe of Allrecipes that was one. I'm sure it doesn't taste exactly the same, but it was a lot cheaper to do it this way especially time wise.
I also decided not to make it a Cornmeal crust since I don't have cornmeal, but I did have extra graham cracker crumbs from making my s'mores bars. I made a graham cracker crust for the bottom. I ended up make 50 (!) mini cheesecakes and brought almost all of them to the party. Everyone basically loved it. =]
Make sure to check out the other bakers at the Sweet Melissa Sunday's website.
Like the new signature and blog front? I decided to change it up a little bit!
Woah 50 little cheesecakes! You did a nice job putting them all into those little cups, a ton of work! Im glad it turned out good for you!
ReplyDeleteYour minis look so good, glad everyone enjoyed them. Your blog looks very nice!!!
ReplyDeleteYour mini cheesecakes look phenomenal. Awesome job.
ReplyDeleteThat's a whole lotta minis!! So cute!
ReplyDelete50 cheesecakes! I'm glad everyone loved them!
ReplyDeleteHi Nina!
ReplyDeleteThis is Joy from Hot Oven, Warm Heart, and I'm a fellow SMS member. Your baby cheesecakes are adorable, and I think it's great that you showed how adaptable the recipe could be. About how long did it take to bake the mini cakes? If you have a chance, I'd love you to stop by my site to check out my version of the cheesecake too: http://hotovenwarmheart.wordpress.com/
Also, I saw your comment on the P&Q for the Whole Orange Poppyseed Cake. I made it yesterday, and I think it turned out lovely. I would definitely recommend utilizing the glaze- not only does it add a beautiful sheen to the finished loaf, but it also adds another layer of sweet/tart citrus flavor, and gives the cake additional moisture. I actually poked my cake with a toothpick before brushing on the glaze so that it could sort of seep down inside. This component of the recipe only takes a few minutes to make, and I think it really elevates the finished cake to another level. Just wanted to share my advice, but either way you decide to make it, I'm sure it will be absolutely delicious.
Hope you have a great weekend, and I look forward to reading your post :)