The Hot Flash DietTM recipe for April 2024 is just in time for Passover, but is great year-round. The main components are “cool” dairy products according to Traditional Chinese Medicine. The fresh fruits suggested below to top the cheesecake minis all have “cold” to “cool” thermal properties.
This recipe is adapted from the Mini Cheesecake recipe by Danielle from LiveWellBakeOften.com and these cupcake-sized cheesecakes are easy to make. I chose to make a half recipe of hers since at the time, I had a lone brick of cream cheese in the fridge. I was astounded at how good these were. Feel free to double the recipe and freeze some.
Makes 6 325°F Need: muffin tin & cupcake liners
Crust:
½ cup almond flour/meal
1 ½ TBSP sugar
1 ¾ TBSP butter, melted
½ tsp almond extract
Pinch of sea salt
Cheesecake Batter:
8 oz. brick of cream cheese (full or low fat), softened to room temperature
¼ cup sugar
2 ½ TBSP plain Greek yogurt or sour cream (not fat-free)
½ tsp vanilla extract
1/8 tsp sea salt
1 egg, room temperature (You can place in a cup of warm water for 10 minutes.)
Topping Choices: Fresh fruit (banana slices, gooseberries, currants, strawberries, blueberries, kiwi, mandarin orange slices, or mango chunks), jam (strawberry, blueberry, currant, or apricot), lemon curd, or Compotes*
Preheat the oven to 325°F. Place cupcake liners in a muffin tin.
In a small bowl, stir the almond meal, sugar, and pinch of sea salt together. Add the melted butter and almond extract and blend until the mixture is moist. Apportion the crust mixture evenly into the cupcake liners (about 2 to 2 ½ tsp apiece) and press into the bottoms using your fingers or the base of a shot glass or small measuring cup. Bake at 325°F for 5 minutes, then remove and put aside to cool.
Place the softened cream cheese (if last minute, warm 1 brick of cream cheese for 20 to 30 seconds at 50% in the microwave) and sugar into a mixer bowl and using the paddle attachment, mix on low. Add the sour cream/Greek yogurt, extract, and salt and blend these in on low. Add the room temperature egg, beating slowly until mixed in. Do not use the whisk attachment as this may lead to a poofy batter which will rise like a soufflé.
Spoon the batter evenly into each cupcake liner, filling almost to the top. Bake at 325°F for 20 to 22 minutes until cheesecake batter is set. The cheesecake mini may jiggle slightly in the top center when pulled from the oven but will firm up. Let cool in the pan for 1 hour before covering and placing in the refrigerator for at least 3 to 4 hours. Place desired topping on them, plate, and serve. I leave festive cupcake liners on which also helps keep any topping from sliding down the sides. Should you wish to remove the liners, place the mini cheesecakes in the freezer for about 30 to 40 minutes, remove, and peel off the liners.
Refrigerate or freeze in an air-tight container. They will keep for 4 days in the fridge (if they last that long) and in the freezer for 2-3 months. Thaw overnight.
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