F R O M T H E K I TC H E N by Joan Saunders | photos by Kathryn Alvarez Photography
It Takes TWO
SWEETHEART CHEESECAKES You will need two 4-inch mini springform pans For the crust: (to make two 4-inch mini cheesecakes; can be halved to make one) 1/2 cup crushed graham crackers 2 tbsp sugar 2 tbsp melted butter For the filling: 8 oz cream cheese, room temperature 4 tbsp sugar 3 tbsp sour cream 3 tbsp whipping cream 1/2 tsp vanilla 1 tsp flour 2 eggs
10 SEASIDEMAGAZINE.CA | FEBRUARY 2024
It's not always easy figuring out a lovely, little special dessert. Many of my favourite recipes involve creating large, three-layer cakes or baking massive pans of slices and bars. While it's usually fabulous to have some leftovers to share (and no one seems to complain), sometimes a celebration calls for a petite, delectable, glorious, silky-smooth sweet that's just right for two. And this Valentine's Day, I've got an impressive but easy to make recipe in mind. Cheesecake has always been high on my list of preferred desserts, and I usually go right to the traditional New York style. Topped with some fruit (I love those sour cherries!) and perhaps a dollop of whipping cream, you've got a classy, creamy end to a meal. This recipe makes two four-inch cheesecakes, but if you want to make one just for yourself you can halve the recipe and it will still work beautifully. Then add whatever topping you'd prefer: Nutella, lemon curd, fresh or frozen fruit, chocolate sauce and whipping cream. If you're a purist you don't have to top them with anything, as baked cheesecake is sublime on its own as well. What you want to avoid with cheesecake is cracking. When the batter is overmixed too much air is added, and this will cause your cakes to rise in the oven and then collapse and crack. Also, don't overbake the batter. Many of us overbake to play it safe, and it's generally not a good idea. If the cakes still jiggle or tremble a little in the centre, they will set up nicely in the fridge. Another factor with this recipe is to make sure you use a water bath; it's the best way to bake cheesecakes as it ensures that the mix is gently and evenly heated. This also gives the creamiest results. Yum. If the cheesecakes do crack, don't panic: it's not really a big deal. Unless they're extremely overbaked, your cheesecakes will still taste sublime. Once you top them with berries, whipped cream and chocolate shavings no one, not even the sweetheart you've made them for, is ever going to know.