Mini Cheesecakes Topped with Fruit

Since the last couple of posts and the next few are me playing catch-up, I'm kind of falling out of chronological order. Example:  Last post was what I made for Father's Day, and this post is going to be about what I made for Mother's Day. I know, I fail.

For Mother's Day, I made mini-cheesecakes with chocolate crust, topped with fruit. I had a lot of batter left over, though, so I also made a regular cheesecake. That one had a pre-made graham cracker crust and was glazed with chocolate, then topped with fruit. The recipe I used for the cheesecake is the one on the side of Philadelphia cream cheese, which I can't find the recipe for online to provide a link, but if I do in the future, I'll definitely post it.

My last experience with cheesecake bore the same results as this one. My cheesecake cracked on top. I know that means it's been overcooked. I'll just have to stare through the oven window the last few minutes, I suppose.

That damn crack.

My mini cheesecakes also cracked. UGH. At least the crack in the big one could be hidden by chocolate.

My awesome mini cheesecake pan.

A close-up of the crackage.

After cooling, I glazed the large cheesecake with Duncan Hines' Amazing Glaze. If you click on the link and look at the picture, I can promise you that is NOT what it looked like. It did not flow out; it did not harden into a lovely, smooth surface. No, it had to be smoothed manually with a spatula. But that could have been forgiven, if the glaze tasted amazing. It didn't. It tasted more like sugar than chocolate. I regretted using it. My last visit to the grocery store, while perusing the baking supplies aisle, I saw that Kroger had it on clearance. No wonder.

Again, I apologize for the unsightly yellow hue. I have no idea why my camera does that.

Still, the large cheesecake ended up looking nice.

My mini cheesecakes turned out perfect - other than the cracked tops, of course. They did not taste overcooked at all, let me assure you. Their chocolate crust was a nice accompaniment to the tart fruit they were topped with.

The ones in the back topped with just chocolate were for my grandmother, who's allergic to anything with seeds.







This recipe is definitely a make-again. If you are unable to find the Philadelphia recipe for original cheesecake, any similar recipe will do.