Cherry Cheesecups

It was my parents 50th Wedding Anniversary and my Papa wanted me to fix them a very special dinner—and along with special dinners come special desserts, and what is more special than a cheesecake?

When I was done milking the cows that Thursday morning I came inside and sat down to read the recipe for the cheesecake—I have a terrible habit of not reading a recipe before I start cooking. Thankfully I did this time for it called for soft butter—which meant I needed to take it out of the fridge, which delayed my beginning by about an hour. When I finally got around to starting the cheesecake I had one concern—we do not own a spring form pan! I went to the computer and asked “What to use if you do not have a spring form pan?” The answers came back stating that I could use a 9 x 13, a tube pan, a Bundt pan, or two pie plates. Then I saw that someone had used muffin tins lined with paper cupcake liners, and I liked that idea best of all. That also led me to look for a different cheesecake recipe, and the one I found was even easier than the one I was originally going to use—and it didn’t call for soft butter, but that was okay for I needed it later. While I found a recipe, I didn’t exactly follow it to the t. To me recipes are for ideas and measurements—I choose the ingredients, and sometimes the measurements too! Instead of graham crackers or chocolate wafers I used ground hazelnuts. I also do not use store bought cream cheese, but make my own by straining yogurt through a fine mesh and using yogurt cheese instead. Below is the recipe I ended up creating.

Cherry Cheesecups

Ingredients

For the crust:

  • 1 1/2 cups ground hazelnuts

  • 2 tablespoons cocoa powder, unsweetened

  • 2 tablespoons maple sugar

  • 1/4 cup salted grass-fed butter, melted

For the filling:

  • 1 1/2 cups yogurt cheese (To make strain 3 1/2 cups of yogurt through a fine mesh for 12 hours in the fridge. The whey will strain out and the remaining solid is called yogurt cheese)

  • 1 cup maple sugar

  • 1 1/2 cups sour cream

  • 2 large pasture raised, organic eggs

  • 1 teaspoon lemon juice

Instructions

  • Preheat the oven to 350F. Take two 12-count muffin tins and fill 18 of them with muffin liners (9 per tin).

  • In a mixing bowl, mix the ground hazelnuts, cocoa powder, and maple sugar with melted butter until combined. Divide the mixture evenly into the muffin liners and press them into the bottom. Bake for 10 minutes, until firm. Remove the muffin pans from the oven.

  • Reduce the heat to 325F. In a mixing bowl, beat the cream cheese using an electric mixer until smooth. Add the remaining ingredients and beat until combined and smooth.

  • Divide the mixture amongst the muffin cups, until full. Bake for 25-30 minutes, or until set. (It will be firm to the touch and the surface will be cracked).

  • Remove from the oven and let cool completely, before refrigerating for at least 4 hours.

  • To serve remove muffin liners and top with cherry jelly (or any flavor jam of your choice). I used St. Dalfour Black Cherry Fruit Spread.

I hope that you enjoy them as much as we did!

Tiare Street