Individual Cheesecakes

I started with this recipe but quickly made it my own thing.

Baker’s Joy (or just butter), for greasing the pan
graham cracker crumbs, for the bottoms of the cupcake pans
2 eggs, separated
3/8 cup sugar
200g cream cheese, softened (that’s one small German-sized package — a little smaller than the 8 oz. size typical in the U.S.)
1 tablespoon of sour cream
1 teaspoon vanilla extract

Preheat oven to 350°F. Butter the cups of a mini-muffin pan and put a half a centimeter of graham cracker crumbs in the bottom of each cup; set aside.

Cream egg yolks, sugar, vanilla, sour cream and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.

Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins. Let ’em cool, then try to save at least a couple to show people outside your kitchen that you actually made them. Makes 10 cupcake-sized cheesecakes. They come out of the oven poofy at first, but form little depressions as they cool, which would probably be great for some Lemon Sauce or other fruit sauces

Killer Carrot Cake with Cream Cheese Frosting

4 eggs
1 1/4 cups (300ml) vegetable oil
2 cups (420g) white sugar
2 teaspoons vanilla extract
2 cups (276g) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups (720ml) grated carrots
1 cup (240ml) chopped pecans
1/2 cup (105g) butter, softened
8 ounces (227g) cream cheese, softened
4 cups (600g or less) confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch rounds or a 9×13 inch pan.

  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  4. In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Frosting variation:
Cliff isn’t a huge fan of frostings. The amount of powdered sugar it takes to make a buttercream that will have that dry-to-the-touch, crisp-outside-creamy-inside texture makes him a little ill. And every time I made this frosting, I had way too much of it, as I always make it in a 9×13. Here’s a less sugar-intensive frosting. It will be harder to transport, as the frosting remains somewhat flowier. But I think the flavor makes up for the extra mess. And I skip the nuts, due to laziness.

85 g butter, softened
175 g cream cheese, softened
2 t vanilla extract
250-300 g powdered sugar

Blend all ingredients on medium until combined, then whip on high until completely smooth. Frost cooled cake immediately.