For four years during college I waited tables at Copeland's Cheesecake Bistro. It was an exact knock-off of the Cheesecake Factory - huge menus, thousands of menu items, gaudy decor, and thick delicious cheesecakes in any flavor you could hope for. Fortunately for my waist line, I didn't eat cheesecake when I worked at the Cheesecake Bistro. I can't really explain it, but I just didn't like it. I worked there 5 times a week for four years and can honestly say that I never ate one single piece of their prize product. I didn't want to taste it, I didn't want to sneak a bite, and I didn't think about it when it wasn't around. Sadly, today I can't say the same. Somewhere between college graduation and the present my feelings for the creamy, cheesy sweetness changed. I still don't have much of a sweet tooth but I LOVE cheesecake. Well just like everything else I love to eat, I had to attempt to recreate it in my own kitchen. I have made homemade cheesecake before from scratch with my sister where we utilized the spring form pan, food processed graham cracker crust, ground nutmeg and a warm water bath. And although it was extremely delicious, it was also very time consuming and expensive. I recently stumbled upon the best recipe that takes no time at all and will provide me with a quick cheesecake fix when I am craving the splendid dessert.
| |
 Recipe courtesy of Gourmet Magazine | |
| | |
| 1 package Vanilla Wafers 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla Line a 24 cavity mini muffin tin with mini cup cake liners. Place 1 Vanilla Wafer in the bottom of each cup cake liner.  Cream together the cream cheese, sugar, eggs and vanilla. Fill cupcake liners 3/4 of the way up. Bake in a 375 degree oven for 15 minutes. Remove from oven and cool on baking rack, then chill in the refrigerator over night. Then serve with the toppings of your choice. (As you can see, I chose blueberries and raspberries this time)  |
