Cheesecakes {Amy}

This year seemed to be the Christmas of kitchen items {which was in and of itself, awesome} and one of the things I received was a set of four small spring-form pans from my mother. So of course I had to make small cheesecakes!

{I actually got to use all but two of my kitchen related gifts while making these}

We made two fudgy red wine cheesecakes, a green chili cheesecake, and because Earl asked for it, a blueberry cheesecake. {and then filled up 12 cupcakes-worth with the left-overs}

Basic Cheesecake

 - 3 8oz packages of cream cheese, softened

 - 1 14oz can condensed milk

 - 3 eggs

In a stand mixer beat cream cheese until fluffy, add condensed milk. Scrape down sides if needed. Add eggs one at a time. Divide into three bowls {I used a 1/3 cup measuring cup to get mine close to the right ratio – 1:1:2}

Set aside.

Green Chili Cheesecake

- 3 green chilis, chopped finely

Mix into divided cheesecake batter until thoroughly incorporated. Spoon into springform pan or muffin tin liners.

Blue Berry Cheesecake

 - 1/4 cup blueberries {I used frozen}

 - 2 tablespoons butter

 - 1 tablespoon white sugar

 - 1 tsp vanilla

In a small pot, heat above ingredients until you’ve got a nice syrup. Fold into your divided cheesecake batter – mixing until you achieve your desired level of marbling.  Add to spring form pan or muffin tin liners.

Fudgy Red Wine Cheesecake

 - 1 tablespoon red wine {I used a dornfelder – sweet German grape}

 - 1 &1/2 cup chocolate chips {divided}

 - 1/2 dried cranberries

 - 1/4 cup butter

 - 1/4 cup sugar

{glaze}

 - 3 tablespoons red wine

 - 1/2 cup & 2 tablespoons powdered sugar.

Add wine, 1/2 cup chocolate chips, and cranberries to batter, set aside. In a double boiler, melt 1 cup chocolate chips, butter and sugar. When melted, add to cheesecake base, stir until combined. Add to Spring form pan and/or muffin tin liners

{Glaze is added after cheesecake is baked and cooled}

Place your mini spring form pans on a baking sheet, if you’re using muffin tins, fill any empty holes 1/3 full of water. Bake at 350 for 35 minutes.

{Garnishes}

Green Chili - Add mango salsa and a sprig of cilantro

Blueberry – Dust with powdered sugar. Adding a drizzle of pure maple syrup can make it a blueberry pancake cheesecake

Fudgy Red Wine – apply the glaze and add a few left over cranberries or chocolate chips. Or drizzle with melted chocolate.