I am finally back to Blogging, I hope. Life gives us twists and turns, when we least expect them. 2013 has a been a year like that for Scott and I. As you remember. or didn't know, Scott had been diagnosed with a tumor on his Pituitary Gland in April. Leading up to the surgery in Mid-June , we had to find a surgeon, hospital, and undergo pre-op tests and appointments in Chicago, all very stressful. The surgery went well, the tumor was benign,, and he had to recuperate for a month. We were dealing with symptoms that we didn't know about and weekly visits to the Drs. to check on his progress. I thought that once Scott was fully recovered, and back to work, that I would have time to blog. No such Luck!
Scott decided that he wanted to retire and put the house on the market, and move. As if I hadn't had enough stress in the previous months due to Scott's medical issues, moving might put me over the edge. Then, when we almost had the had the house ready to put on the market, he changed his mind again, and decided that he didn't want to retire, now. I am very happy with this decision not to move now. I am looking forward to a "quiet" Fall. Wish me luck on that one, lol.
To celebrate that we weren't moving, and in honor of my dear friend Gina's birthday, August 14th, I made Mini Baked Cheesecakes with Apricot Cardamon Thyme Jam and Strawberry Basil Jam, that my dear friend Gina@SPCookieQueen had sent to Scott. thank you so much for all of the delicious Jams, which we are still enjoying. These little babies were so good, and I topped each one with a ripe Blueberry. Too bad that I couldn't send any of these little cheesecakes to Gina, but they wouldn't survive the trip. Don't worry if you don't have any of Gina's Jam for these little darlings, you can use any jam you have, or just cook down any fresh fruit of your choice till "jammy" and top with that, or even a white or chocolate ganache would be nice. Any way you decide to top these little cheesecakes, they will be gone in a flash, and who doesn't like mini desserts.
Mini Baked Cheesecakes with Jam adapted from That Skinny Chick Can Bake
6 graham cracker sheets 12 squares, processed into fine crumbs
1/4 cup butter, melted
1 tablespoon sugar
1 package, 8 ounces, cream cheese, at room temperature
1/4 cup sugar
1/2 tablespoon dark rum or liqueur, optional
1/2 teaspoon vanilla
1 egg, at room temperature
Preheat oven to 325º. Line mini-muffin tins with paper liners (will make approximately 24).
Combine graham cracker crumbs, butter and sugar. Spoon about 1 teaspoon into the bottom of each muffin tin opening pressing down with end of wooden handle. Set aside.
With paddle attachment of electric mixer, mix cream cheese for about 30 seconds. Scrape down sides. Add sugar and process for about 30 seconds. Scrape down sides. Add vanilla and rum, and mix for 30 seconds again. Add egg, mixing just till incorporated.
Spoon about a tablespoon of filling on top of graham cracker crust. Bake about 12-15 minutes, till puffy, but not browned. Cool, then refrigerate or freeze well covered.
To serve, top each with some jam, fruit of your choice, or white or chocolate ganache. The paper wrappers can be removed, when the cheesecakes are frozen.
l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #80
Stop by and say Hi to Brandie!