Jun 21, 2017

Peaches and Cream Mini Cheesecakes

Aren't these Peaches and Cream Mini Cheesecakes cute?


These peaches and cream mini cheesecakes are also creamy and subtly flavored with peach puree. I topped them with a dab of peach jam and a swirl of whipped cream.

In the summer, you can use fresh peach slices, and when peaches are out of season, you can use unsweetened flash frozen peach slices for these cheesecakes.

I made these in this mini cheesecake pan that I've had for quite awhile. I know, I know, you're wondering, "why would I need a single use pan?" Okay, you don't r-e-a-l-l-y need this specialty pan. You can actually make these in paper lined muffin tins, so don't fret.

However, I did use the pan for these espresso chocolate chip sablés and these spiced pumpkin sablés. Pan justified!


Did you know that June 21st, along with being the second day of summer, is National Peaches and Cream Day? I had no idea. In honor of the "holiday," the Fantastical Food Fight is all about Peaches and Cream. This time, the competition is wide open, as long as we use peaches and cream in our recipe. If you want to see what the rest of the group made, click on the links after the recipe, especially if you have an abundance of peaches!


Notes on the recipe:
  1. Some of the feedback I got from my taste testers was that this cheesecake was pretty light in texture. I noticed that too. Perfect for summer, right? 
  2. To stabilize the whipped cream topping, I mixed it with a product called Whip it. You can also use a teaspoon of unflavored gelatin dissolved in a teaspoon of water, and add it after adding the sugar and vanilla, just as soft peaks begin to form. 
  3. I wish the sides of these were smoother, like these mini cheesecakes. I suspect the difference is that I refrigerated the cheesecakes in the pan without removing them, or maybe not... next time, I will cool them, remove them from the pan, and then refrigerate them to see if that makes a difference. The addition of the peach puree is also the variable here. If you bake these, I would luuurve it if you would let me know how smooth your cheesecake "sides" were!
  4. The center of these cheesecakes will sink a bit after baking. Don't be alarmed. The topping will hide the evidence.
  5. There's a lot of "if this, then that" in this recipe. Unlike me, be sure to read carefully.

Peaches and Cream Mini Cheesecakes Recipe

Peaches and Cream Mini Cheesecakes Recipe

Ingredients

  • 8 ounces of fresh or flash frozen unsweetened peach slices, drained well.
  • 3 tablespoons cornstarch
  • One pound full fat cream cheese, room temperature
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract
  • 2 extra large eggs
  • 1/2 cup heavy whipping cream
  • 1 to 2 drops orange food coloring, optional
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract (I used vanilla bean paste)
  • 1 teaspoon unflavored granulated gelatin plus 1 tablespoon water, or one envelope Whip it (see note above)
  • Peach jam (I used a sugarless peach spread)
  • One recipe prepared Graham cracker crust. I used this one

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Spray the the mini cheesecake pans with spray oil, or line the muffin tins with paper cupcake liners, and prepare them with the Graham cracker crust. Bake for 5 minutes. After baking the crusts, set the pans aside on a wire rack. Reduce the oven temperature to 325 degrees F. if you are using the mini cheesecake pans. If you are using the muffin tin, leave the temperature at 350 degrees F.
  3. Puree the peaches in a mini food processor or blender until smooth. Measure out 1/2 cup of the puree and stir in 1 tablespoon of the cornstarch. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add 8 ounces of the cream cheese, 1/3 cup of the sugar, and the rest of the cornstarch. Beat with a mixer on low for about 3 minutes. Add the rest of the cream cheese and beat until combined. Increase the speed to to medium, and add the rest of the sugar and the vanilla.
  5. While the mixer is running, add the eggs, one at a time, beating well until each one is incorporated. Beat in the cream until it's just incorporated. Fold in the peach purée. Add the food coloring if you prefer to use it. Tap the mixing bowl on the counter several times to remove any excess air. 
  6. Divide the batter among the cavities of the pans (18 for the mini cheesecake pan, 13 for the muffin tins) already prepared with pre-baked Graham cracker crusts.
  7. Bake the cheesecakes for 15 to 20 minute for the mini cheesecake pan, and 20 to 30 minutes for the muffin pans. The cheese cakes are ready when the middles are barely jiggly. Keep a close eye on these. 
  8. Remove from the oven and let cool in the pan on a wire rack for an hour. If you baked the cheesecakes in a paper lined muffin tin, cover the pan and refrigerate for at least 2 hours. If you used the cheesecake pan, remove the cheesecakes from the pan, place them on a quarter sheet pan, cover with cling wrap, and refrigerate for at least two hours. You can also place the cheesecakes in the freezer for one hour to chill.
  9. In the meantime, prepare the whipped cream topping. If using the gelatin, dissolve it in the water for about a minute in a small heat proof glass cup or bowl. Microwave for 30 seconds on high, until clear and completely melted. If you are using the Whip it, add it to the cream prior to beating.
  10. In a medium bowl, whip the cream with an electric hand mixer on high until it develops peaks. Beat in the sugar and vanilla. Beat in the gelatin mixture (if using). Do not over beat. Cover the bowl and refrigerate for 30 to 45 minutes.
  11. Remove the cheesecakes from the refrigerator. Fill the middle of the cheesecakes with about a half teaspoon of peach jam.
  12. Fill a pastry bag fitted with a star tip with the whipped cream mixture, and pipe in a swirl over the jam. Refrigerate until ready to serve. (You will have plenty of leftover whipped cream. Keep it in the fridge for your morning coffee or chocolate sundaes).
  13. Wrap any leftover cheesecakes in plastic wrap and freeze for up to one month.
Yield: 13 muffin tin sized servings, or 18 cheesecake pan sized servings

Recipe inspired by Junior's Cheesecake Cookbook






25 comments:

  1. adorable! And yet another use for "our pan"

    I bet the grad students would fight over them...

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    Replies
    1. They totally would! Even my husband, who is not a cheesecake fan, loved them. And I'm always looking for an excuse to use "our pan." =)

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    2. interesting... Phil "says" he hates cheesecake. SO I suppose he would not touch these... HA.. not holding my breath ;-)

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  2. Yum - these look delightful! Plus they are so cute.

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  3. These are beautiful, and I can only imagine how tasty they are!

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  4. Not only they look fantastic, the taste must be heaven as well!:) Amazing work Karen. Bravo! xoxoxo

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  5. They are sooo cute! Anything mini-sized is better than regular size. I need to find this mini cheesecake pan you speak of :)

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    1. I think the small size improves the taste, ha ha!

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  6. You sound like me...always trying to justify a reason to buy a single-use pan! Sometimes you just want/need the pan!!!

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  7. Cute mini cheesecakes... I've been tempted to buy the pan. I think the temptation level is building up after seeing your creation.

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  8. "Unsmooth" edges or not, these cheesecakes are the most precious thing ever! Really makes me want to have them at my Golden Birthday party (that's never going to happen) in August.

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  9. These are SO adorable, Karen! Love that you're doing peaches & cream instead of more traditional fruit toppings here. YUM!

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  10. Karen, they sure are cute! And tasty! I need to make this with some Georgia peaches!

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  11. How adorable! I know for a fact that my peachaholic husband would love these!

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