What a great weekend! Despite the erratic Chicago weather, I managed to get my long run completed with my running buddy, Bernard, on a windy 80* Friday and help observe Erwin assemble his bike (shipped from Michigan) on Saturday. We stayed home on Saturday night (recovering from Friday night’s antics) and watched The Namesake. Anyone seen it? 48 hours later I am still not sure what I think of it. On Sunday while dodging rain showers every 20 minutes, I managed to show the newest Jess LC collection, Astor St., to Spare Parts on Broadway. They are the first store to see the collection… and they loved it! The big reveal online will take place on Friday, so stay tuned.
Anyways, back to the point of this post: cheesecake. I love cheesecake. And I love my good friend, Amy. So combining the two last Thursday for my ‘treat of the week’ was extra special. I found the recipe via Food Gawker which lead me to One Ordinary Day’s Mini Tie-Dyed Cheesecakes. Though the food coloring looked fun, it reminded me a bit too much of the “Garcia” Beanie Baby from middle school, so we left the cake au naturale. The result was delicious. As you can see, I was so excited to eat the little guy that I forgot to take a photo pre-bite. It was worth it.
Tie Dyed Cheesecake
From One Ordinary Day
- 3/4 c. vanilla wafers, crushed into fine crumbs in food processor (photo below)
- 2 Tbsp. granulated sugar
- 2 – 2 1/2 Tbsp. melted butter (enough to bring cookie crumbs and sugar together)
- 16 oz. cream cheese, room temperature
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract (we skipped this)
- 2 large eggs
- 1/4 c. sour cream
- food coloring (we skipped this)
Sour Cream Topping
- 1/2 c. sour cream
- 4 tsp. granulated sugar
- 1/4 tsp. vanilla extract
Line muffin tin with paper liners.Â Preheat oven to 350 degrees.Â Combine cookie crumbs and sugar and add enough melted butter to bring mixture together.Â Press a spoonful into the bottom of each muffin liner.Â Bake for 5-6 minutes or until just golden.Â Remove from oven to cool while you make the filling.
Beat cream cheese, sugar, vanilla, and almond extract until smooth.Â Add eggs one at a time.Â Add sour cream.Â Divide filling into 4 bowls and add desired amount of food coloring to each bowl to give you 4 different colors of batter.Â Drop by spoonfuls onto cookie crust in muffin liners.Â You can use a toothpick to swirl the colors together or just leave them in dollops.Â Do not over swirl or the colors will combine.Â Tap the tin on the counter top to make sure the filling spreads to the sides.Â Return to 350 degree oven and bake until center is almost set but still jiggling a little.Â Start checking at 15 minutes.Â They will bake between 15-20 minutes, depending on the size of your muffin tin and varying oven temps.
Combine sour cream, sugar, and vanilla extract in a small bowl.Â Spread over surface of warm cheesecakes and return to oven for about 5-6 minutes.Â Cool on wire rack.Â Chill.
Though I am not normally a “crust person,” this recipe was one of my favorites.