So on the weekend my mom, my sister and I did a trail run of my mini cheesecake idea. If you’ve been following this blog, you know that my wedding food is more of a comfort food style rather than traditional wedding food. So for our cake, i wanted something different. Everyone is really on board with the cupcake cake idea, and i was thinking about other things that i could make miniature versions of, and since i have an extreme fondness for cheesecake, it seemed so natural. Plus B has a really limited sweet tooth, and cheesecake is still something he enjoys, so perfect!
I did some googling and found this post by Bakerella: Super Easy Mini Cherry Cheesecakes. Umm? How awesome does that sound?! I especially like the Super Easy part.
So we made some modifications to make them super mini easy cheesecakes (see what i did there?!). I bought some really teeny candy foil cups from the Bulk Store, and i bought some of the bigger 2″ foil cups, I wanted to see which cups were better. We also made our own crust, rather than using the vanilla wafers. This is the recipe we used for the crust. The challenge really came when we were trying to get the crust into the teeny candy cups without loosing the shape. Our collective brain power lead us to the mortar and pestle that was just perfectly the size of the bottom of the cup. So we smushed some crust in the bottoms of the cups, topped them off with the cheesecake mix, and popped them in the oven. We put them on a cookie sheet rather than a mini-muffin pan. I think the mini-muffin pan is key to them keeping their shape. Although i can’t be sure, because we did really fill the cookie sheet, so it’s possible they could have kept their shape, if we’d left enough room between each cake.
So after a taste test… obviously. We found some things around the house to top the cakes off with. I had some cocoa powder, and some skor toffee pieces, and my mom whipped up some lemon topping from fresh lemons and boom:
We have to work on the toppings for the real deal, but I was really impressed with how easy and inexpensive the whole process was. For our actual wedding cheesecakes, we’ll use a gluten-free graham cracker crust, as we have some people with Celiac attending the wedding and we want to be sure everyone can partake! And they’ll be displayed on a cupcake tower that i’m borrowing from a friend. The top tier will be a carrot cake, at B’s request. And Chowhound highly recommends the carrot cake from Carole’s Cheesecake Company, and there’s one in Yorkville. So hopefully next week i can pop in after work one day and bring a slice home for Brent to critique – he’s quite particular about his carrot cake. And if Carole’s isn’t THE one, we can try a few others on the list too!
So there we go, cake = sorted!