sweet somethings

Yesterday my friend came over to make the best kind of valentines: edible ones. I had a promise to fulfill to a friend, and so I decided on mini cheesecakes. Inspired by a Martha recipe for raspberry-almond financiers (check out the link, they are adorable), I decided to add a heart of jam.

First you whip up the batter (now how could a girl have anything but a perfect V-day with 4 packages of cream cheese softening in her hands?). Then you pop a little ‘Nilla Wafer in the bottom. My friend was incredulous that I hadn’t heard of these great American delicacies. My my, the culinary treasures we have yet to discover in this grand country.

mini heart shaped cheesecake cupcakes

Then you pour in the batter, and drop a bit of raspberry jam on top, near the edge. Using the tip of a paring knife, you simply draw a line through the center of the drop of jam, forming a heart.

mini heart shaped cupcakes

They got a little crackled when they were subject to the heat of the oven, but I still accepted them. I doctored them up a little with fresh jam, trying as I may to fix the broken hearts. They could’ve been a little softer, and so next time I’d actually follow the original 20 minutes baking time.

mini heart shaped cupcakes

Micro Mini Cheesecakes

Makes 6 — a swift quadrupling was most definitely in order ; )

6 vanilla wafers

8 oz block cream cheese at room temperature (the cheese won’t whip properly if it’s too cold. I speak from experience)

1/4 cup sugar

1 large egg

1/8 tsp vanilla extract

1 1/2 tsp all purpose flour

1/8 tsp salt

raspberry jam

  1. Preheat oven to 375°
  2. Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner
  3. With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt.
  4. Divide the filling among the lined cups, filling each no more than 1/4 cup. Drop a scant 1/2 tsp of jam near edge of batter. Drag the tip of a paring knife through to make a heart. Bake for 20 minutes. Let cool to room temperature to set, and chill for up to 3 days

courtesy of myrecipes.com