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Craving some delicious cheesecake? Annie's Signature Sweets shares its recipe!

Even with the downsizing this holiday season, things can still be as delicious as ever!

CLEVELAND — With smaller holiday gatherings this year, everything is getting downsized, from the turkey to the sides and even the desserts. It's currently safest to go with individual servings so everyone isn't touching the same utensils.

However, that doesn't mean things still can't be as delicious as ever. 3News' Maureen Kyle recently caught up with Ann LoParo of Annie's Signature Sweets for a crash-course on mini-cheesecakes!

Ann was gracious enough to share the recipe with us via King Arthur Flour, which Maureen says is one of the easiest she has ever dealt with.

Equipment for the crust

  • A microwave safe bowl to heat up butter
  • A food processor or a plastic bag and a rolling pin to crush up the ingredients for the crust
  • 2 12-cup muffin pans
  • 2 1/2-inch standard muffin pan liners
  • Spoon
  • Spatula
  • Bowl approximately 3 quarts in size

Crust ingredients

  • 6 tbsp butter (I prefer to use unsalted butter, but you can use any kind)
  • 2 cups of crushed graham cracker, chocolate cookies or gingersnap cookies crushed and in a bowl

Preparing the crust

  1. Preheat your oven to 350 degrees
  2. Place your muffin liners in your muffin pan
  3. Place your 2 cups of crushed crust in a small bowl
  4. Melt your butter in the microwave
  5. Slowly pour the melted butter into the crumbs and pack it in your hand until if feels like wet sand; dd more butter as needed 1 tbsp at a time
  6. Use a spoon or small cookie scoop to place 1 tbsp of the crust into each cup and press down with a spoon until packed
  7. Place the crusts in the oven for 8-10 minutes

Equipment for the cheesecakes

  • A stand mixer with a Paddle attachment or a hand mixer and a bowl
  • approximately 5 quarts in size (I recommend 250 watts or higher for a
  • hand mixer)
  • Spatula
  • A large spoon or cookie scoop to scoop the batter into the muffin
  • pans
  • Pairing knife (optional)
  • Piping bags or ziplock bags (optional)
  • Scissors

Ingredients for the cheesecakes

  • 2 blocks of cream cheese (8 oz each - total of 1 lb of cream cheese); have at room temperature 1 hour before starting
  • 2 large eggs; have at room temperature 1 hour before baking
  • 2/3 cup of granulated sugar
  • 1/2 tsp salt
  • 1 tsp of vanilla or any other extract (anise, almond, peppermint etc)
  • 1 cup Fresh berries (optional)
  • 1 cup Chocolate chips, nuts, (optional)
  • 1 tbsp of spices of your choice (optional)
  • Fresh lemon, lime or orange zest (optional)- add with cream cheese and sugar

Preparing the cheesecakes

  1. Have your mixer set up with a paddle attachment or a bowl with a hand mixer available and nearby
  2. Place your cream cheese and sugar in the bowl of the stand mixer or the bowl with a hand mixer; cream until light and fluffy and no lumps of cream cheese are visible
  3. If adding any spices, add it before adding your eggs; I suggest 1 tbsp of your favorite spice (cinnamon, ginger, nutmeg, cayenne, etc.)
  4. Add eggs and any additional flavorings
  5. If adding any extracts, add after the eggs are added
  6. Mix until the eggs are fully incorporated (approximately 2-3 minutes); do not overtax when you add the eggs, as it will cause the cheesecake to soufflé and crack
  7. Fill the muffin liners with he crust in them to the top of the liner but not over the top
  8. Add any berries, chocolate chips, nuts etc if you choose.
  9. Place the muffin pan/pans in the oven at 350 degrees
  10. Place a small baking dish in the oven with water to create steam and help prevent cracking the cheesecakes.
  11. Bake at 350 for approximately 18-20 minutes.
  12. The cheesecakes will puff up slightly; if cracked, they overcooked, but should still be delicious
  13. Once they are out of the oven, let them cool at room temperature for 30 minutes and then store in the refrigerator or freezer until set completely for approximately 3 hours
  14. Enjoy!