Papaya Cardamom Pecan Individual Cheese Cakes Recipes

MINI CHOCOLATE-PECAN-CARAMEL CHEESECAKES

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 24-cup muffin tin with cupcake liners.
• Pulse the graham crackers in a food processor until fine crumbs form. Add the butter and sugar, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up.
• For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and 3 tablespoons of the salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
• Bake, watching to make sure they don't burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
• For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
• Place about 1 tablespoon ganache on top of each cheesecake. Sprinkle the top with the pecan pieces and mini chocolate chips. Drizzle with the remaining 1/4 cup plus 1 tablespoon caramel and freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
• Allow to thaw at room temperature for 30 minutes before serving.

MINI PECAN PIE CHEESECAKES

Steps:

• Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
• Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
• Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
• Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
• Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
• Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
• Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
• Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.

PAPAYA CARDAMOM PECAN INDIVIDUAL CHEESE CAKES

Steps:

• Wash the fresh papaya, remove skin, seeds, a d inner membrane, cut chunks into the large bowl of food processor and process to a fine puree. Although you can make a suitable puree using a food processor, I prefer my old low-tech food mill. It seems to be much quicker ; wash the papaya (no peeling, seeding, or membrane removal) cut in chunks and process through the food mill.
• Lightly crush the cardamom pods and place in a small heavy duty sauce pan with 1/4 cup water and papaya puree. Bring to simmer, cover and simmer about 10 minutes, until the cardamom pods release their scent. Remove from the heat and set aside.
• Push the papaya puree mixture through a fine mesh sieve using the back of a flexible rubber spatula. When the pulp and liquid have been strained, discard the solids left after straining. Pour the mixture into a cheese cloth bag and allow it to drain while preparing the remaining ingredients.
• Dry toast the pecans by placing them in a small non-stick skillet on a medium high heat. Stir the pecans constantly until they give up their aroma and become a light golden color. Remove from the heat and allow to cool.
• Lightly grease or use thin coat of olive oil spray inside 6 small ramekins (1/2 cup size).
• In the large bowl of a food processor, put the cheeses, powdered sugar, and egg substitute. Process until smooth and silky. Add the contents of the cheese cloth bag to the cheese mixture and continue to process until mixture is silky smooth.
• Divide the mixture evenly among the ramekins. Place an equal number of pecan halves on top of each individual cheesecake in a decorative way. Refrigerate until ready to eat.
• These will keep about 4 days uncovered in the refrigerator or sealed in an airtight zipper-lock freezer bag for about 2 months.
• Serve these cheese cakes cold in their own dishes. Possible toppings include whipped cream (or some kind of whipped substitute such as whipped skim milk, or a commercial product like Cool Whip).
• Substitutions.
• If you don't have powdered sugar on hand, mix 1/4 cup granulated sugar + 1/4 teaspoon cornstarch and grind in a blender (not food processor) until it is a fine powder, or substitute 3 Tablespoons agave nectar for the powdered sugar.
• You can vary the flavors of the cheese cakes by changing the dominate spice or flavoring and by adding finely grated fruit zest (lime is a good choice), finely chopped nuts, dried fruits, or even chocolate nibs.
• Substitute other fruit or vegetable purees for the papaya, keeping the amount of moisture and the amount of puree the same. Try pumpkin or squash puree or another tropical fruit.

CARDAMOM PRUNE CAKE

Steps:

• Preheat the oven to 180C/350°F.
• Grease and line a 10inch square dish with greaseproof paper and butter.
• Melt the butter in a pan and add the prunes then take off the heat.
• In a blender, put the eggs, sugar, vanilla and cardamom (seeds only) and blend until the cardamom seeds are combined and add to the prune mixture.
• Sift in the flour, baking powder and salt and mix thoroughly without over working the mixture.
• Pour into the prepared dish and bake for 30 minutes, then cover with foil, lower the heat to 160C/325F and bake for 20 minutes more.
• Allow to cool in the dish for 15 minutes before turning out onto a wire rack to cool completely.

QUARK-KEILCHEN (GERMAN FRIED CHEESE CAKES)

Steps:

• Mix together cottage cheese, potato flakes, eggs, salt, sugar, lemon rind, raisins and flour to form a smooth dough, adding a little more flour if dough is too sticky. Pat the dough out on a floured surface to form a rectangle 9x3 inches.
• Cut into 1 1/2-inch squares.
• Melt margarine in frying pan over medium heat.
• Fry squares on both sides until browned, about 1 to 2 minutes on each side.
• Serve hot with confectioners' sugar, syrup or preserves.

PISTACHIO, YOGHURT AND CARDAMOM CAKE

Steps:

• Pre-heat oven to 180°C/350°F.
• Grease and line a 20cm round cake tin.
• Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped.
• Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly.
• Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined.
• Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean.
• Cool for 10 minutes and invert cake onto a plate.
• Peel the zest of the lime.
• Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved.
• Bring to a boil and add the lime zest and cook for 5 minutes.
• Strain and cool slightly.
• Pierce the cake with a few skewer holes and pour hot syrup on the cake.

LUNCH BOX CHEESE CAKES

Steps:

• Place cake mix in a bowl add melted butter and combine.
• Line muffin trays with the crumb mix.
• Bake in moderate oven until browned.
• Mix next 3 ingredients together and pour into cases.
• Place into vfridge and allow to set.

NORWEGIAN CARDAMOM CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
• Combine flour and baking soda in small bowl; set aside.
• Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon.
• Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack. Cool completely.
• Dust with confectioners' sugar.

SHEEP CHEESE CAKES

Steps:

• Preheat the oven for 50°C.
• Melt the yeast in the milk.
• Mix this yeast milk with all-purpose flour, salt, melted butter and with one egg.
• Knead the dough precisely and then put to the oven for 15-20 minutes until it rises.
• Take the dough out, preheat the oven for 220°C and make the dough 0,5 inches thick.
• Take a glass and make circles from the dough.
• Mix all filling ingredients, keep only one spoon of chives and dill for later decoration.
• Pour the filling on the top of the circle of each cake and decorate it with remaining chives and dill.
• Put a baking paper on a baking pan and put on it all circles (this may need two baking pans).
• Bake until the dough turns to golden brown, checking it frequently.