The first clue came when a woman I met at a recent baby shower was telling me that she simply could not find good mini cheesecakes. (She was really upset about it!)
The second clue came a few weeks later when a large box arrived from Rob's aunt. Most of the box contained things for my baby, but she also included 6 mini cheesecake pans!
The final clue came when I was trying to think of something to make for the last day of my mommies group. What could be better for mommies with new babies then baby cheesecakes?
As a side note: I named this post "Goo Baby Cheesecakes" because that is what I call my little baby goo. (It is a baby talk adaptation of "baby girl." Plus with all that drool she certainly is a gooey baby!)
The recipe is as follows: (Remember with cheesecakes the batter is the easy part. What really matters is the baking and cooling technique.)
CRUST:
1 cup gram cracker crumbs
1 stick butter (unsalted)
Melt butter and mix with graham cracker crumbs.
Press into six 5" spring form pans.
BATTER:
three 8 oz packages of cream cheese (room temp)
1 cup sugar
6 eggs (separated)
1 tsp vanilla
1 pint sour cream
1/3 cup flour
Preheat over to 350. Place jelly roll pan filled 1/2 way up with water in oven with no rack above.
Whip up the cream cheese with the sugar.
Add egg yolks and then vanilla.
Whip egg whites till foamy and add to mixture.
Fold in flour and then sour cream.
Pour batter evenly amongst the six pans.
Wrap outside of each pan with foil (too keep the water out) and carefully drop each onto the jelly roll pan in the oven.
Bake for 40 minutes and turn oven off. Leave too cool in oven for 4 hours or overnight.
Refrigerate cakes for 4 hours or overnight before removing from pan.
Place in pretty packaging your wonderful husband ran around town buying for you.
I did it twice . . . 12 cheesecakes ready to go!!
