Growing up, you either love or hate sprinkles; I am part of the latter group. That is why I have never tried funfetti or confetti cake. So, why did I choose to make mini funfetti cheesecakes? The pictures of the colorful and magical sprinkle cakes on my Pinterest homepage convinced me to.
The first things that come into my mind when funfetti cake is mentioned are usually children’s birthday parties and sugary boxed cake mix that will leave me feeling like I got a cavity after eating one serving. There is nothing wrong with wanting to bake a cake that is reminiscent of childhood candyland dreams, but cloyingly sweet ones are rather unappetizing. Thus, I made sure that the cheesecakes this recipe produces are not simply cute and colorful but smooth and velvety with the perfect level of sweetness as well. In short, each bite of this funfetti cheesecake is magical. Because of this, I now consider myself a member of the sprinkles fan club.
Recipe
Yields 12 mini cheesecakes
~ Ingredients ~
Butter Cookie Crust
300 grams butter cookies
80 grams unsalted butter, melted
Funfetti Cheesecake
2 teaspoons unflavored gelatin
2 tablespoons room temperature water
250 mL all-purpose cream
170 grams cream cheese, softened
85 grams sweetened condensed milk
100 grams white chocolate
Sprinkles
~ Procedure ~
Butter Cookie Crust
Process the butter cookies in a food processor until they turn into fine crumbs.
Mix together the melted butter and the crumbed butter cookies.
Scoop 2 tablespoons of the crust mixture into each cup in the non-stick cupcake tray and pack it down. I used a tamper, but you can use a spoon if the tool is not available.
Place in the freezer to set.
Funfetti Cheesecake and Assembly
In a bowl, melt 60 grams of all-purpose cream and 45 grams of white chocolate to create a ganache.
In another bowl, sprinkle the gelatin on to the water. After letting the mixture sit for 1-2 minutes, microwave it for 15 seconds--not longer.
Mix the white chocolate ganache and gelatin mixture together. Set aside until it reaches room temperature.
In a large bowl, mix the cream cheese and condensed milk together until smooth.
Add the remaining all-purpose cream to the main cheesecake batter mixture and mix until there are no more lumps.
Fold the white chocolate ganache and gelatin mixture into the main cheesecake batter.
Take the crusts out from the freezer and scoop approximately 3 tablespoons of the cheesecake batter into each cup.
Add sprinkles on top--around 1⁄2 teaspoon.
Chill the cheesecakes overnight to give them ample time to set.
Gently remove the cheesecakes from the cupcake tray. You can use the help of a small offset spatula to gently pry the cheesecakes off of the individual cups.
To decorate, drizzle melted white chocolate on each cheesecake and add extra sprinkles above.
Chill and enjoy!
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