Last night, Tobin really, really wanted to “make a treat with sugar and stirring.” It was exactly bedtime, so it wasn’t going to happen, but I promised him we could today. I honestly didn’t feel like it after last week’s baking adventures (did you know that when you make a cake for a school cake walk, your children require that you make a cake for them, too?). But I believe in keeping promises unless the promised-to conveniently forgets to ask again. He didn’t forget.
We whipped this together out of stuff we had at home. Orange/almond/chocolate is my current flavor combination true love, and since I’m the tallest one at home right now, I chose the specifics. Tobin approved because it contains both sugar and stirring.
Orange/almond/chocolate mini cheesecakes
1/2 package chocolate Bunny Grahams
1/2 stick (1/4 cup) salted butter, melted
1 package (8 oz) neufchatel cheese or cream cheese, softened
1/2 cup sugar
1/4 cup heavy cream
1 tsp almond extract
juice of 1 clementine
Preheat oven to 350F.
Crunch up the choco- bunnies in a food processor until they’re rendered coarse crumbs. Add the melted butter and pulse to combine. Press into the bottoms of the depressions in a 24 mini muffin tin. I used this mini-tart smasher I have, and it was very convenient, but you could use your fingers, too.
Clean out the food processor, and add the cheese, egg, and sugar. Combine until smooth. Add whipping cream, almond extract, and clementine juice and blend a bit more.
Fill muffin cups almost to the top. Bake for 15 minutes or until just barely set. Cool completely before eating.