Happy Monday, lovelies! A few months back I had the pleasure of meeting Rochelle, a Toronto-born Pastry Chef who is currently spending a few months here in Vancouver. Quickly after finding out she worked at The Lazy Gourmet I knew I had to ask her to share one of her favourite recipes! She was sweet enough to invite me over for an evening of cheesecake making. She even prepared extra for me to take home. I won’t tell you how many I ate – it’s embarrassing. I’ll let her to tell you a little about this delicious treat..
“I’ve been making variations of them since i was in high school when I first sold them to raise money for a play i was working on (those ones were raspberry with a caramel topping). I developed these particular ones for a cafe in the north end of Halifax- the owner really wanted to show off Nova Scotian blueberries in his dessert selection. BC berries work just as well. The cheesecake is simple and delicious on its own, but can only be made better by whatever additions you fancy. Silicone muffin trays allow for the cheesecakes to be removed easily once cool. Regular muffin tins work too, but require a little more patience and delicacy to get the cakes out safely.”
lazy gourmet cheesecake recipe:
crust: 1/4 cup melted butter 1/4 cup brown sugar 1 cup graham cracker crumbs
mix ingredients and press into greased muffin tin. bake for 5 minutes at 350 degrees
filling: 1 1/2 packages cream cheese (room temp) 1/3 cup sugar 2 eggs 1 teaspoon vanilla 2 oz. white chocolate (melted)
beat cream cheese and sugar. add vanilla and eggs, one at a time, scraping sides of the bowl after each addition to ensure even mixing. add melted chocolate and beat until combined. pour into muffin tins and top with blueberries. bake for 17-20 minutes at 375 degrees.
let cool completely before refrigerating for a few hours, at which point you can carefully remove the cakes from the tin.
Thank you so much Rochelle!!! Okay, what are you waiting for?! Go make some! :)