Recipes

Wee Leprechaun Cheesecakes

from Korey Kealey

DATE: Thursday, March 11th, 2010

Ingredients

1. 12 vanilla, lemon or arrowroot wafer cookies
2. Two 8 oz (250 g) bricks cream cheese, softened
3. 1/3 cup (75 mL) granulated sugar
4. 1 tbsp (15 mL) cornstarch
5. 1 egg
6. 1/4 cup (50 mL) 35% whipping cream
7. 1 tsp (5 mL) vanilla
8. 1 tsp (5 mL) each, grated lemon and lime zest
9. Green food colouring (optional)

Preparation

1. Preheat the oven to 325°F (160°C). Line 12 cups in muffin pan with paper or silicone liners.
2. Place a cookie in bottom of each cup, trimming to fit, if necessary.
3. In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy.
4. Beat in cornstarch, egg, cream and vanilla until smooth.
5. Stir in lemon and lime zest and food colouring (if using), tinting to the desired shade of green.
6. Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops.
7. Bake for 15 to 20 min or just until puffed and set. Let cool in pan on a rack.
8. Refrigerate for about 1 hr or until chilled.

Sparkly Cream:

1. In a chilled bowl, using an electric mixer, whip cream until soft peaks.
2. Beat in icing sugar and cornstarch just until stiff peaks form.
3. Fold in 2 tbsp (30 mL) of the green sugar, leaving ribbons of colour.
4. Dollop cream on top of each cheesecake and sprinkle with remaining green sugar. (Decorated cheesecakes can be loosely covered and refrigerated for up to 8 hrs).

Cooking Tips:

1. If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
2. To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months.
3. If frozen, let thaw in the refrigerator for at least 8 hours. Decorate with Sparkly Cream the day of serving.