I honestly do not mention it enough, but I love baking! It’s a great stress reliever for me and I love having a recipe in front of me and creating amazing desserts and yummy pastries. Most of all – I love cheesecake!

So, I actually discovered this recipe a couple of years ago and have been stuck ever since! 

 They are called Mini Black-Bottom Cheesecakes from Food and Wine’s Grace Parisi and they are my favorite dessert to make any time of year — and a hit every time!

Ingredients

  • Vegetable oil spray
  • 24 plain chocolate wafer cookies, preferably Nabisco
  • 3 tablespoon(s) unsalted butter, melted
  • 8 ounce(s) cream cheese, at room temperature
  • 1/4 cup(s) sugar
  • 2/3 cup(s) fromage blanc (6 ounces), at room temperature
  • 2 large eggs
  • 2 teaspoon(s) pure vanilla extract
  • 1/4 cup(s) seedless raspberry preserves, warmed

 

Directions

1. Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.

2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

3. Pour the cheesecake batter into the baking cups, filling them three-quarters full.

4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

I made a few minor adjustments, such as using crushed Oreo’s instead of chocolate wafers and mascarpone cheese instead of fromage blanc (since they are impossible to find at a regular grocery store), but they still come out pretty amazing! This recipe is definitely a staple of mine and something I will most likely make for many years to come!

Do you have any amazing dessert recipes?

[image source: Food and Wine]