The Icecream filling treat variant

After all these cheesecakes are you still looking for something to surprise your guests? We have an option for you.

This is a real easy way to make your cheesecake more interesting by making it first in a mini-muffin pan and then second to fill the center with icecream.

What you will need.....

INGREDIENTS

All of this should be room temperature when you start.

* About 16 graham crackers. I prefer honey graham crackers myself.
* 5 eggs
* 1 tablespoon of vanilla extract. (Imitation Vanilla may also be used)
* 1 cup plus 1 tablespoon of sugar.
* 1 cup (1 large stick) of unsalted butter.
* 24 ounces of cream cheese.
* 8 ounces of sour cream.
* 1 tablespoon of cornstarch.
* 1 quart of your favorite icecream......melted.

THE EQUIPMENT

* at least 1 (24)serving mini muffin pan. 3 would be better.
* about 100 mini muffin pan liners.
* a firm plastic tube 1/2 inch diameter and at least 3 inched long. (Giant straws work perfect for this)
* a 1 quart freezer bag.
* a medium frying pan.
* a wisk.
* a rubber spatula
* a large mixing bowl
* a medium sized bowl.
* at least 1 wooden stirring spoon.





THE CRUST

Ok first thing you want to do is get started on the crust mix. Start melting your butter in the frying pan under low heat and while this is going on toss all your graham crackers in the freezer bag, zip her up and proceed to crush the crackers into tiny little morsels. Nothing bigger than say a dimeshould still be in the bag when you're done crushing them. once the butter is melted, toss in 1 tablespoon of sugar and incorporate it into the butter.

Now remove the pan from the heat and mix in all of your graham crackers. You may think there is not enough butter to coat all the crackers, but trust me, keep stirring, it'll all get wet enough. It doesn't need to be perfect.

Once you have stirred it all up, you can let it rest aside and cool a bit while you prep the baking pan.


PAN PREP

With the mini muffin variant, this part is pretty easy. Put one liner in each pan hole and stand by for the crust and batter to come.


MAKING THE CRUST



I find this part goes really easy if you have a round flat ended handle on one of your kitchen utensiles that you can use to tap down the crust, but if not, it will not make a huge difference in the final product.

Just pour in aprocimatly 1/4 teaspoon of crust into each pan liner and (if you have the utensile) tap it down flat. If you can't tap it down, a firm tap of the whole tray on the counter will settle it enough.


THE BATTER

At this time reduce the oven temperature to 300 degrees.

Some people use electric mixers for this and that's fine, but they tend to whip in extra air which makes the batter more....fluffy.. and we don't really want fluffy, we want thick and creamy for this cheesecake. So I go the extra mile and whisk it all together. And with most baking, HOW you mix is almost as important as what you mix.

First lets start with the sour cream. Put all 8 ounces into the mixing bowl and stir it around with the wisk to coat the wisk and the sides of the bowl. Makes the next part easier, trust me.

Now put in the cream cheese, corn starch and the 1 cup of sugar. Now you're going to be glad you have everything at room temp. Wisk it all together. This is going to take a while. It will seem very hard at first, then it will start blending together and become cottage cheese like in appearance. Keep whisking it together until it is smooth like cake icing. In fact at this point is is cream cheese cake icing. Now you now how to make your own cake icing. You can add flavors at this point and spread it over cake if you like.......but we're not making icing, were making cheese cake....so lets move on.

Next add in your vanilla extract or imitation vanilla and stir with the wisk until it is gone. Then add (1) whole egg and stir until it is completely mixed in. Then add a second whole egg and mix until it is completely mixed in. Do the same with a third whole egg and when it is completely gone you can toss in the yokes of the two remaining eggs and mix them in. Should be very easy to stir at this point and appear more like pancake batter.

Now you can pour it into the mini muffin pans. If you only have the one pan then you'll do this 3 or 4 times. If you have more pans you can make and bake them all at once.


A 1/4 cup meashuring cup is perfect for portioning the batter out. Fill all the muffin pans and place in the preheated oven for about 12 minutes or until they puff up a bit like.... well... mini muffins. Don't worry, they will collaps as they cool.




Place in the fridge (still in the pans if you have room.) for at least an hour... two would be better as long as they are chilled all the way through.

Coring them out

So now we take our pans out of the oven and start using the 1/2 inch tube to core out the middle of each mini muffin so there is a neat little hole in the center for the icecream to be poured into.

Oh yeah, the extra cheesecake you core out, you eat in front of the TV while the next step plays out.

So.... the next step..... fill the holes with the melted ice cream, silly.
Then into the freezer for at least 30 minutes so the melted icecream becomes ice cream again and then remove....eat.... smile....eat another....

Also try various sauces on top of these like....chocolate....caramel....starberry etc etc.

One batch should come to 70-80 mini muffins depending on the flavor of cheesecake you make.


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