Meet the rest of the little fellas...

After a 26 hours of grueling travel, I am happy to report that we have safely arrived at the sunny Singapore, the first leg of our home visit. The long haul flight was undoubtedly exhaustive, but the joy of meeting our loved ones is priceless.

While I am happily catching up with friends, family and delicious local food, here's the recipes of another two little fellas from Junior's Cheesecake Cookbook, which I promised to share earlier. Although there are other drool-worthy cheesecakes in the book, I ended up making another two recipes of mini cheesecakes, otherwise known as little fellas. I am simply hooked with the neatness of baking the cheesecake into individual portion. They are the perfect sizes for this baker who is still trying to shed some festivities pounds but couldn't say no to dessert. :) I love the fact that they take lesser time to bake and don't crack as easily as their bigger brother.

So far, I have tried four recipes from the Juniors Cheesecakes Cookbook, and I must admit that I am totally sold on their claim to make "The World's Most Fabulous Cheesecake". These are really the creamiest and tastiest cheesecakes I have ever eaten.

Little Fella Chocolate Swirls
adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

two 8-ounce packages Philadelphia Cream Cheese (use either full fat or 1/3 less fat Neufchtel), at room temperature
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used large eggs)
1/2 cup heavy whipping cream
1.5 tablespoons unsweetend cocoa powder
Chocolate curl (optional, for decoration)
One 12-ounce jar hot fudge ice cream topping (optional), warmed

Preheat oven to 350F. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix. Remove 3/4 cup of the batter and stir in the cocoa.

Divide the white batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing each down slightly. Using a small knife or skewer, cut through the batter until dark swirls appear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with the chocolate curls if you wish and refrigerate. Serve drizzled with the hot fudge sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.

Little Fella Raspberry Swirls
adapted from Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)

1/3 cup raspberry preserve
two 8-ounce packages Philadelphia Cream Cheese (use either full fat or 1/3 less fat Neufchtel), at room temperature
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs (I used large eggs)
1/2 cup heavy whipping cream
13 fresh raspberries (large and pretty ones)

Preheat oven to 350F. (I used 325F) Line 13 standard muffin cups with silicone, foil, parchment, or paper liners.(if you have only 12, use a custard cup for the thirteenth one. I use the Reynold's disposable aluminium foil cups.)

Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese and 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to be overmix.

Divide the batter among the 13 muffin cups(fill each one almost up to the top). Drop a heaping half teaspoon of the raspberry preserve in the center of each, pushing each down slightly. Using a small knife or skewer, cut through the batter until raspberry swirls appear.Do not mix in the puree completely or the cakes will turn pink and the swirls will disappear.

Place the muffin tin in a large shallow pan and add hot water until it comes about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 30-45 minutes, depending on how hot your oven is. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours.*Transfer the cake to a container and chill for at least 4 hours.
*note: instruction from the book: After 2 hours of cooling, cover cake with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least one day.

To remove the cakes, lift them out with your hands and peel off the liner. Although I find it more convenient to hold and eat it with the liner on. For a dressier version, place the cakes, top side up, on a serving platter or individual dessert plates, Top with fresh raspberries if you wish and refrigerate. If there are any cakes left, cover with plastic wrap and store in the refrigerator or wrap and freeze for up to 1 month.