Ashley’s Treat: White Chocolate Raspberry Swirl Cheesecakes

Ashley's mini cheesecake.

Once in a while, the “NEED TO BAKE NEED TO BAKE NEED TO BAKE” urge takes me over.  Usually I’ll just make some cupcakes or something, but sometimes I want to try something new and different, especially if it will please a friend.  Fellow kittenshark Ashley loves cheesecake, and it just so happened that when I had this urge to bake something, it was almost Nick’s birthday; he also loves cheesecake.  Settled.  Gotta make cheesecake.

Since I’d never made a cheesecake before, I scoured the internet for the right recipe for me, and because I knew I wanted to make mini versions, I ended up using one I found at a wonderful site and only slightly adapting it.  Since she said it best, please check out Annie’s Eats for the full recipe.

A cupcake. (Phone pic.)

The adaptations I made were using Chocolate graham cracker crumbs instead of chocolate cookie crumbs (I don’t like Oreos), Natural Balance Vegan Buttery Spread instead of butter, Egg Beaters Egg Whites instead of Eggs and no salt.  It was still pretty tasty!  In fact, Ashely said, “This might be the best dessert I’ve ever had.”

I baked 4 mini cheesecakes in glass ramekin and made cupcakes out of the rest.  With future cheesecakes, I hope to have a more attractive looking final product, but all the different crap about how to know when your cheesecake is done had me pretty spooked.

If you want the recipe for the ganache seen in the first picture, click here.

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