Catastrophic Cook

As if my cheesecake could get any better I’ve transformed it into minis. So much easier to make and it feeds a crowd! This makes 48 regular sized cupcake cheesecakes. Feel free to halve the recipe if you want less.

Mini Cheesecakes

31 graham cracker sheets (490 grams)
9 tbsp sugar
1 cup melted butter

4 blocks cream cheese (32oz)
1 cup sugar
1 tbsp vanilla
1/2 tsp salt
14 oz sour cream
4 eggs

1/4 cup Mexican sour cream
2 tbsp condensed milk or sugar
1/4 cup heavy cream

Crush your graham crackers. Mix in the sugar. Add the butter and mix well. Using a medium cookie scoop, scoop out one scoop into each liner. Shake the pan to even out. Press down firmly with a slat bottom cup. Set aside.

Put the cream cheese in its sealed foil package in hot water for about 20 minutes. I do this while I do the crust.

Once it’s soft add to a bowl with the sugar, salt, and vanilla. Cream well. Add the sour cream. Mix well scraping the bottom. Add eggs one at a time creaming well between each. Pour on top of crust and bake for 9 min at 325 F. Remove from oven and allow to cool for about 20 minutes. Gently remove from the pan and place on a sheet pan. Refrigerate for at least 1 hour. Top with sour cream topping and fruit. Enjoy!

Same day Focaccia

500 g bread flour
415 ml water
2 tsp instant yeast
2 tsp salt
1/4 cup olive oil

Mix everything together till shaggy. Cover and set aside for 30 minutes.
Do 2 sets of stretch and folds. Cover for another 30 minutes. Repeat stretch and folds. Do at least two rounds of this, ideally 3 or 4. Dump dough into a 9x13 pan coated in olive oil. Coat the top of the dough with olive oil. Cover with parchment and set aside for about two hours till it’s more than doubled. Dimple the dough and cover with desired toppings. Bake at 450 F for 15-20 minutes till golden. Slice and enjoy!