Baby Cheese Cake with Toffee Plum Berries

I have some favorite cooking & baking magz, Woman's Day, CookingLight and Better Homes and Gardens. They always write interesting articles about healthy food, simple meal and great food photography of course! :D. Unfortunately, here in Kuwait I can not find the CookingLight mag. Gue suka banget resep-resep di majalah ini. Thanks to Oni yang udah mengenalkan gue ke majalah ini...fufufuuuu....I miss this mag, Ni! Biar kata ada websitenya, but still enakan baca majalahnya.



Tapi akhirnya nemu juga majalah lain yang cukup bisa memupus rasa kecewa gue, Better Homes and Gardens aka BHG. Not bad though :). Walopun memang isinya gak melulu soal cooking dan baking but I found some healthy recipes for family there, yet easy (that's the most important thing as I'm not a morning person, so I always in a hurry in the kitchen to prepare meal for my family).

Who said you don't need inspiration in the kitchen? Yayyy...Siapa sih yang gak pernah ngalamin cooking blue, males masak atau mati gaya gak tau mau masak apa? Actually there are so many ways to deal with cooking blue. I used to googling around or blogwalking or try to find cooking video/podcast (thanks to technology and thanks to all my talented blogging fellows who don't mind to share their recipes) or buy myself cooking/baking books and magazines.



This one is the recipe from BHG I've tried. Easy to made dessert for your family. It called Baby Cheese Cakes with Toffee Pears but since I didn't have pear in my hand, I used plums, raspberries and strawberries. Delicious as I expected. And cute of course with its mini shape :). Slip of my mind aja, bikin cheese cake tapi seukuran cupcake, udah gitu crust-nya pake oatmeal.



Baby Cheese Cakes with Toffee Pears

Ingredients :
3/4 cup quick cooking rolled oats
1/4 cup finely chopped walnuts (gue pake oats yang uda ada campuran cincangan kacang-kacangan)
1/4 cup packed brown sugar
3 tbsp. butter, melted
1 package cream cheese, softened
1 egg
2 oz. crumble blue cheese (gue gak pake)
1/4 cup dairy sour cream
2 tbsp. butter
1/2 packed brown sugar
2 tbsp. whipping cream
4 pears, cored and sliced (gue pake plum, raspberry dan strawberry)
1/4 tsp. vanilla
1/2 cup lightly toasted broken walnuts

Directions :
1. Preheat oven to 375 F. Line eight 2 1/2-inch muffin cups with foil or paper bake cups; set aside.
2. For crust, in bowl stir together oats, 1/4 cups walnuts, 1/4 cup brown sugar and the 3 tbsp. butter untul combined Spoon 2 rounded tbsp. oat mixture into each prepared muffin cup. With bottom of a narrow glass press down lightly. Bake 8 minutes or until lightly browned. Cool slightly on wire racks. Reduce oven temperature to 325 F.
3. For cheesecake filling, in medium bowl beat cream cheese with an electric mixer on medium to high speed until smooth. Add egg and beat just until combined. Stir in blue cheese and sour cream.
4. Spoon well-rounded tbsp. of the cheese mixture into each crust-lined muffin cup. Bake 20 minutes or until slightly puffed and set. Cool 30 minutes. Remove from cups. Place on tray, cover and refrigerate at least 2 or up to 24 hours. Let stand at room temperature for 30 minutes before serving.
5. For toffee pears, in large skillet melt the 2 tbsp. butter over medium heat. Add the 1/2 cup brown sugar and cream. Cook and stir untul bubbly. Add pears. Cook, stirring occasionally, 5 minutes or until pears are tender. Remove from heat. Stir in vanilla. Cool slightly.
6. To serve, remove foil or paper liners from cheesecakes. Spoon about 1 tbsp. brown sugar-cream mixture into each of 8 dessert dishes. Top with cheesecake. Spoon pears around cheesecakes. Sprinkle each with toated walnuts.

Source : Better Homes and Gardens, February 2008.