Pysch!

In my previous post I said I wouldn’t be posting food related stuff this weekend. I’m such a liar. It’s raining, and when it’s raining I NEED to be in the kitchen doing something. Maybe it’s genetic programming that when the weather gets dicey we start to stock up on the food supplies? Or maybe it’s the warmth coming off the burners and oven?? Regardless, it’s imperative that I be in there, with pans clattering and butter softening. I’m very impressed with this rainy day baking situation. These are very very VERY good and I suggest you make them right away. I bet you have everything you need…maybe you’ll need run out for the fig jam, or just use apricot. Or invent your own damn glaze, ok? They are the perfect size for a sweet little dessert perched on a cute plate or a sweet gift (in a tiny box with a big bow) to someone you really, really like. Sorry….the rain makes me all sentimental and fluffy. Maybe it’s a genetic desire to crawl deep into a down comforter with a little....cheesecake!


Miniature Lemon Cheesecakes with Brandied Fig Glaze

Makes 6

1 ½ cups vanilla wafers (before crushing!), about 3 ½ oz
4 tablespoons unsalted butter, melted
2 – 8 oz packages cream cheese, softened
3 teaspoons finely grated lemon peel
½ cup granulated sugar
2 large eggs
2/3 cup fig jam
3 tablespoons brandy

1. In food processor, pulse cookies until fine. Add melted butter and pulse until just combined. . Line a 6 hole, oversized muffin pan with paper baking cups.
Divide mixture into bottom of muffins cups, pressing firmly. Refrigerate for about 30 minutes.
2. Preheat oven to 275 degrees.
3. Beat cheese, lemon peel, and sugar in medium sized bowl with electric mixer until very smooth and incorporated. Beat in eggs, one at a time. Pour mixture into muffin cups.
4. Bake about 30 minutes or until just barely firm to touch, a little jiggle left. Cool on rack.
5. Combine fig jam and brandy in small heavy saucepan. Heat over medium low heat until simmering, stirring occasionally. Cook until reduced to nice syrupy, glaze consistency. Strain, and let cool slightly.
6. With tablespoons, spoon glaze over tops of cheesecakes and smooth to edges. Refrigerate for 2 hours before serving.