Pavileon here. I hope you’re all having delectable Summers, spending time with your families, and getting fat like I am! I’m excited to show you all the new tasty treats I’m learning how to make. I made these great little bite-sized cheesecakes a bit ago, and I’ve been meaning to show off these adorable pictures. A moderate sized baking pan will yield about 16-18 of these mini treats, but if they’re too yummy, take my sound advice: Don’t Share(:
Making cheesecake can be pretty simple. You can make the crust by crushing a package of graham crackers and some walnuts and spreading them evenly onto a baking pan. Then, just add some cream cheese, eggs, sugar, sour cream, and vanilla extract into a food processor until its smooth. Place it in the oven for about a half an hour and badabing-badaboom-badabang, you sire, have gotchaself a cheesecake.
Here we are after the baking stage. Hehe there’s just something about the texture that makes me giggle…its so thick and smooth; I just love it!
You should refrigerate this for at least an hour and a half and then cut it up into 2 or 3 inch squares. Then they’ll be ready to serve!
Garnishing your dessert will make even more delicious as its presentation is as important as its taste. The simplicity and light color of the cheesecake make it very easy to dress as any color added to it will make the treat pop out to others. Look how gorgeous the mini-cake looks with a sprig of homegrown mint and a raspberry. And their contrasting tastes will make it simply delicious!
Fancy, eh? Well no…This is actually a very effortless dessert to make, but it tastes incredibly light and scrumptious.
You can make this very easily using simple cheesecakee recipes found online, such as this: http://www.momswhothink.com/cheesecake-recipes/easy-cheesecake-recipe.html
I wish you all the best with your endeavors, and may your futures be lit with fulfillment, prosperity, and wonderful meals. Bye for now!