It was my baby brother’s birthday yesterday.
he turned 11 years old.
*Denial* … quickly followed by… *Mass Panic*
I love him. A. Lot.
I just want him to be 7.
The age where Facebook, Twitter, and Rap Music did not exist. Is that too much to ask?
Anyways, as per usual, I was the designated cake baker. But, being the crazy/radical/mentally deranged sister that I am. A simple birthday cake is just not enough.
And that’s why I made these…
These mini strawberry cheesecakes are “take-home treats” for all of the birthday party attendees.
Yep. I am just that hardcore. Because a simple sugar high is just unacceptable at my brother’s birthday party. kids should be leaving the party with handfuls of goodies that will continue the buzz for days on end.
I grabbed this recipe off of Annie’s Eats. I switched the raspberry swirl to strawberry because there aren’t any fresh, local raspberries around, but that’s pretty much all that I changed because the rest of the recipe is already perfect.
Here is the recipe.
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh strawberries
1 tbsp. sugar
For the filling:
2 lbs. cream cheese (I used 2 blocks minus ~1/4 cup), at room temp
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temp
- Preheat the oven to 325˚ F.
- Line cupcake pans with paper liners. In a small bowl, combine all of the crust ingredients. Stir together with a fork until all the dry ingredients are well blended and moistened.
- Press 1 tablespoon of the mixture into the bottom of each cupcake liner and evenly press the crumbs down. I used the bottom of my Worcestershire Sauce bottle. Bake until just set, ~5 minutes.
- To make the strawberry puree, combine the berries and sugar in a food processor. blend until smooth, then strain puree through a fine mesh sieve.
- To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
- To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the berry puree in a few dots over the cheesecake filling. Use a toothpick to swirl the puree. (See Annie’s Eats pictures)
- Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
- Transfer cakes to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Oh. And here is a sneak peek of the birthday cake:
Cake recipe to come!