Rocky Mountain Mini Cheesecakes Light Food

MINI LEMON CHEESECAKES

Steps:

• Mix all of the cheesecake ingredients together (the cream cheese, lemon, icing sugar and double cream) make sure it is well mixed, and you are getting lots of air into the mixture. Also make sure the lemon juice and rind is mixed in evenly into the mixture.
• Heat up your butter until it is melted (either on the hob or in the microwave).
• Mash up your biscuits into tiny pieces and put them in a bowl and mix in your melted butter.
• Press your biscuit base into moulds (you can use cake cases or no mould, but I find it easier to use one than not).
• Pile your cheesecake mix on top of the biscuit base in each mould, smoothing down the mixture on top and then leave in the fridge until serving (leave in the fridge for a minimum of half an hour, as the cheesecake is much better when served cool). When they are ready to serve, simply pop them out of the moulds, and enjoy!

LIGHT CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.

ROCKY MOUNTAIN MINI CHEESECAKES (LIGHT)

Steps:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper muffin liners.
• In a food processor, combine ricotta, cream cheese, sour cream, egg, sugar, cocoa, and flour; purée until smooth. Divide among prepared muffin cups.
• Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. (This keeps the cheesecakes moist.).
• Bake in the centre of the oven for 20 minutes. Sprinkle marshmallows and chocolate chips evenly over cheesecakes. Bake for 5 minutes longer, or until marshmallows and chocolate chips begin to melt.
• Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill before serving.

ROCKY ROAD CHEESECAKE

Steps:

• Mix crushed oreo cookies (blitzed in the food processor is the best way to crush the cookies) with melted butter. Blend well and press onto the bottom of a 6 inch springform pan.
• Melt the chocolate chips in the microwave. Set aside.
• Beat softened (room temperature) cream cheese with sugar until well blended.
• Stir in the melted chocolate and vanilla until completely combined. Make sure to scrape the sides of the mixing bowl.
• Whisk in the beaten eggs until just combined.
• Pour filling into pan, on top of the Oreo base. Spread around with a spatula.
• Drizzle 1/4 cup of the caramel sauce onto the top of the cheesecake and then swirl with a toothpick.
• Bake at 350 degrees for 60 minutes. Bake the cheesecake until the center is raised and almost set.
• Take the cheesecake out of the oven and set the oven to broil. Cover the cheesecake with Jet-Puffed Miniature Marshmallows.
• Broil till the marshmallows are slightly brown. Watch carefully as the marshmallows brown easily. It took less than a minute for me to get the marshmallows brown.
• Sprinkle the mini chocolate chips and copped pecans onto the toasted marshmallows.
• Drizzle the remaining 1/4 cup of caramel sauce onto the cheesecake.
• Cool the cheesecake until it is room temperature and then place in the refrigerator overnight.