I still need to tweak this to get it how I want it. I wanted it to be fairly stiff because I wanted to make it into mini cheesecakes (in cupcake papers in a muffin tin). I used a little more cream cheese, a little more sugar, and sour cream instead of whipped cream, and added a bit of vanilla extract (2 tsps I think). I also made the crust out of cinnamon graham crackers and butter. I tried three different variations: one third of the batter I added blueberries to, and beat for a little while (topped with a raspberry); one third I left plain, to top with a pecan half; and one third I added cocoa powder to and drizzled melted chocolate chips on top of. I ended up adding confectioner's sugar to some of it because I was afraid it wasn't turning out thick enough, and because it wasn't as sweet since I had used sour cream. I plan to add this to the batter from the start next time. The chocolate ones turned out the best, but all of them were pretty good. I will continue to perfect this!
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I still need to tweak this to get it how I want it. I wanted it to be fairly stiff because I...