Match Mini Cheesecakes
January 15, 2017
This post is dedicated in loving memory of my grandfather. The last few days have been emotional for my family due to the loss of my grandpa, my Dad's father. Everyone in the family is sad but we also know that this is probably best for grandpa, who passed away at the age of 89 due to old age. I did not know my grandfather very well, and the last time I saw him in real life was dated back in March of 2010. Although my encounters with him were limited, but those few vivid memories were always involved grandpa smiling, spoken in a gentle tone using primarily kind words. My Dad's description of grandfather as "a loving and caring father." I can see that as these are unquestionably qualities my father had inherited.
I picked matcha mini cheesecakes, not because I am in love with green tea (maybe?), but because someone has once told me that the green color represents life—yes, it is my way to celebrate grandpa’s life in the most natural way. To me, green symbolizes more than just celebration of life; it also symbolizes hope and a new beginning, a healing power in a most restful and relaxing way. It associates perfectly with the beginning of a New Year that brings unlimited opportunities. And hope is something one must have to move forward in life; it is definitely something we all searched for at one point in our lives. During this grieving period, hope allows my family to move on from such a huge loss. We surely hope that grandpa is now residing in a better place than earth. This somewhat comforts me, knowing that he is finally free from the human’s pain and suffering.
So, are you ready for more “green” this year? I am definitely ready to celebrate more great memories, to spend quality time with my family and loved ones, to await many exciting opportunities for growth and to live life to the fullest.
PREPARATION OF THE CRUST
For the crust, I use about 20 Oreo cookies with filling removed, and crush them with my dough roller. Then I grind them in my blender for about 30 seconds for a finer mixture (Photo 1). I pour these crumbs into a medium bowl, add melted butter and mix them together until well-combined.
Next, I add the crumbs into the prepared 24-mini cupcake pan which I have already lined with cupcake liners. Using a metal spoon, I press the crumbs down into each liner, and pop in the preheated oven at 350 degrees F for about 10 minutes (Photo 2). I then remove the crust from oven and allow to cool while preparing filling. At this time, I also reduce oven temperature to 325 degrees F.
PREPARATION OF THE FILLING
Before whisking the cheesecake batter, I make sure all of my cold ingredients are at room temperature. This includes the eggs, cream cheese and sour cream. I microwave the cream cheese slightly for about 30 seconds to ensure the inside is also warm to touch. This is essential to achieve a smooth and creamy batter. Noted that you will have a lumpy batter if all of the ingredients are not at the same temperature.
In my stand mixer bowl, I whisk together granulated sugar and flour on low speed until combined (Photo 3). I add cream cheese and beat on the lowest speed for about 1 minute or until the mixture is smooth. Remaining on the same speed, I add one egg in at a time and mix just until combined after each addition (Photo 4). You may add some green food coloring here, if desired. Next, I add half and half milk, matcha powder, sour cream and vanilla extract into the cream cheese batter and beat just until combined (Photo 5).
PREPARATION OF THE FILLING
Before whisking the cheesecake batter, I make sure all of my cold ingredients are at room temperature. This includes the eggs, cream cheese and sour cream. I microwave the cream cheese slightly for about 30 seconds to ensure the inside is also warm to touch. This is essential to achieve a smooth and creamy batter. Noted that you will have a lumpy batter if all of the ingredients are not at the same temperature.
In my stand mixer bowl, I whisk together granulated sugar and flour on low speed until combined (Photo 3). I add cream cheese and beat on the lowest speed for about 1 minute or until the mixture is smooth. Remaining on the same speed, I add one egg in at a time and mix just until combined after each addition (Photo 4). You may add some green food coloring here, if desired. Next, I add half and half milk, matcha powder, sour cream and vanilla extract into the cream cheese batter and beat just until combined (Photo 5).
I pour batter into the already prepared 24-mini-cupcake pan with the baked crust (Photo 6). I tap the pan against the countertop for a few times to release large air bubbles, then I bake these mini cheesecakes for about 30 minutes in a water bath. This helps to create a more evenly baking and to reduce cracking.
Once the mini cheesecakes are done baking, I turn off the oven and crack the oven door open with a wooden spoon, and leave the cheesecaked in the oven for another 15 minutes to prevent drastic shrinkage. Afterward, I store the mini cheesecakes in the refrigerator for at least 4 hours or overnight before serving.
I top the matcha mini cheesecakes with whipped heavy cream frosting and fresh raspberries. If you are like me, you would want to indulge these cheesecakes alone. Sometimes good things are difficult to share!
I hope you will get to bake these and let me know how it goes. Happy New Year!
xoxo,
Tristina
Matcha Mini Cheesecakes Recipe
Make: 26-30 mini cheesecakes
Total time: 1.5 hours
Ingredients
Crust
1 cup (or 20 cookies) of Oreo cookies, fillings removed
3 tablespoons of unsalted butter, melted
Filling
1 tablespoon of all-purpose flour
1/2 and 2 tablespoons of granulated sugar
16 oz (2 packages) of cream cheese, room temperature
3 large eggs, room temperature
2 tablespoons of matcha powder
2 tablespoons of sour cream, room temperature
2 tablespoons of half and half milk, room temperature
1 teaspoon vanilla extract
Garnish
Whipped heavy cream toppings**
Fresh raspberries
Instructions
Whipped heavy cream toppings
Ingredients
1 cup of heavy cream
2 tablespoons of powder sugar
1 tablespoon of meringue powder
1 teaspoon of vanilla extract
Instructions
*This recipe is adapted from Creme Brûlée Cheesecake Bars by Cooking Classy.
Total time: 1.5 hours
Ingredients
Crust
1 cup (or 20 cookies) of Oreo cookies, fillings removed
3 tablespoons of unsalted butter, melted
Filling
1 tablespoon of all-purpose flour
1/2 and 2 tablespoons of granulated sugar
16 oz (2 packages) of cream cheese, room temperature
3 large eggs, room temperature
2 tablespoons of matcha powder
2 tablespoons of sour cream, room temperature
2 tablespoons of half and half milk, room temperature
1 teaspoon vanilla extract
Garnish
Whipped heavy cream toppings**
Fresh raspberries
Instructions
- Preheat the oven to 350 degrees F. Place a large oven-safe pan filled with half-inch of water into the oven to use as a water bath.
- Prepare the crust: Crush Oreo cookies and then grind them in the blender for 30 seconds. Pour crumbs into a medium bowl and mix in the melted butter. Press the crumbs into a 24-mini-cupcake pan that has been lined with cupcake liners. Use a metal spoon to press the crumbs mixture flat into the bottom of the pan. Bake the crust for 10 minutes. Remove and cool crust. Reduce oven to 325 degrees F.
- Prepare the filling: In a stand mixer on low speed, combine the granulated sugar and flour and mix for 1 minute. Add softened cream cheese and mix on low for another minute until the batter is smooth. Add one egg at a time and mix just till combined. Add a few drops of green food coloring to enhance the color, if desired. Add sour cream, half and half milk, matcha flour and vanilla extract and beat for another minute until the batter is smooth.
- Remove the prepared crust pan and pour the cream cheese filling to the crust.
- Bake the cheesecake into the prepared water bath for 30 minutes or until the top of the cheesecake turns a jiggle like jello.
- Turn the oven off, crack the oven door open with a wooden spoon, but leave the cheesecake in the oven for another 15 minutes to prevent drastic shrinkage.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving for the best taste.
- Garnish with whipped cream toppings and fresh raspberries.
Whipped heavy cream toppings
Ingredients
1 cup of heavy cream
2 tablespoons of powder sugar
1 tablespoon of meringue powder
1 teaspoon of vanilla extract
Instructions
- In a mixing bowl on medium speed, whisk heavy cream with powder sugar, meringue powder, and vanilla extract until light and fluffy, for about 2 minutes. Do NOT over beat.
- Use a large Wilton 2D Drop Flower tip to pipe swirls on top of the cheesecakes.
- Garnish with raspberries and mint leaves if desired.
*This recipe is adapted from Creme Brûlée Cheesecake Bars by Cooking Classy.
COPYRIGHT © 2016 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA