Last updated on May 11th, 2017 at 01:31 pm
Thursday I was surfing ( what a surprise) and I saw a picture for mini Cheesecakes with little birdsnests on them, well I decided I just had to give it a try. Printed off the recipe from the Kraft Recipe site and went to the grocery store. Well when I saw the chocolate cream cheese I decided I may need to adapt this to me.
1 1/4 cups Graham wafers
1/4 cup butter
3 pkgs Cream Cheese
3/4 cups sugar
1 tsp vanilla
1 cup and a bit coconut
for me I divided the recipe into 2/3rds and 1/3 so I could make some chocolate ones as well. The recipe makes 18 mini cheesecakes.
Graham wafers and melted butter should be blended together, add a spoonful of the mixture to each paper cup. Press firmly.
Mix cream cheese, sugar and vanilla together add one egg at a time,
on slow speed and when completely blended spoon into the paper cups.
For vanilla I used 1/2 cup sugar, 2 pkgs of cream cheese and a cap of vanilla,
once blended I slowly added the two eggs.
For Chocolate: I used one pkg of cream cheese, 1/4 cup sugar and
small cap of vanilla, slowly add one egg.
Coconut and eggs were recommended to be added after they cakes were cooled. I decided to toast the coconut so i have a brownish shade.
Cook at 350 degrees for 18-20 minutes, remove from oven and let cool for three hours ( then add 1 tbsp of coconut and the eggs for a birds nest effect.) For me I added the coconut and eggs immediately hoping to have them adhere better to the cakes.
Did they not turn out really pretty?