My birthday was yesterday and invariably falls on, or around, Canadian Thanksgiving, so fall flavours have always highlighted my birthday fare. Growing up, my mum or dad would make me pumpkin cheesecake (both of them are very good cooks) for my birthday cake every year. I look forward to living on the same continent again so they can keep making them for me! Until then, I’ll have to make do with my own cooking. This year, hubby and I were out of town for my birthday, so I made these mini cheesecakes a couple weeks early. They are made with lactose-free cream cheese and very little sugar!
I have included four different options for flavours in the recipe. Choose either pumpkin, blueberry, dark chocolate or white chocolate. Mixing up the flavours is easy as the same basic cheesecake recipe applies no matter what you add. When you are ready to bake, I have directed you to bake very slowly in a water bath. This helps to promote even cooking and prevents cracking and dry cheesecake.
Basic Cheesecake Mixture
- 8 oz lactose-free cream cheese
- 1 large egg
- 1/4 cup sugar
Choose one of the following
- 1/3 cup homemade pumpkin puree
- 1 tsp ginger
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/2 cup blueberries
3. Dark Chocolate
- 80 grams dark chocolate
- 4 tsp cacao powder
4. White Chocolate
- 80 grams cacao butter
- 1/4 tsp vanilla powder
Basic Cheesecake Mixture
Preheat oven to 210°F
Mix the cream cheese, egg and sugar slowly, but thoroughly, making sure not to whip in too much air. Choose one of the flavours below to continue.
Mix in the puree and spices until thoroughly combined. Proceed to baking instructions.
Heat blueberries until bubbling, then puree until smooth. Let cool. Swirl 1/3 cup into the cheesecake mixture.. do not mix in completely. Proceed to baking instructions.
Over a double boiler, slowly melt chocolate until quite runny. Do not overheat... dabbing a bit on the sensitive skin right below your bottom lip should feel quite warm but not burning hot. Let it cool before mixing, along with the cacao powder, into the cheesecake mixture. Proceed to baking instructions.
Over, a double boiler, slowly melt the cacao butter until completely liquid. Let cool before mixing, along with the vanilla powder, into the cheesecake mixture. Proceed to baking instructions.
Divide between 4 small jars, leaving at least 1/4 inch of room at the top.
Place jars in a casserole dish on the middle rack in hot oven.
Fill the dish with hot water (200°F) until level with the top of the mixture in the jar.
Bake for two hours, or until mixture doesn't wobble when jar is lightly shaken.
Chill thoroughly before eating.
Top with whipped cream, gluten free ginger snap crumbs and piped chocolate.