February 13, 2018
Tomorrow is finally Valentine’s Day!!! I am beyond excited to celebrate my FIRST Valentine’s Day with Jason!!! The reason why I baked these cheese-cupcakes is because I wanted to give these to Jason as a part of his Valentine’s Day gift. I also packed some for my friends and family.
This idea of “Valentine’s Day baking and giving“, is inspired by the Japanese way of celebrating Valentine’s Day – the women themselves present gifts to their loved ones. Did you know that in Japan, the girls make chocolates or bake desserts for their special someone during Valentine’s Day??? Instead of the men splurging on expensive gifts for their women, the women are the ones who spoil their men through baking sweets. It has been a tradition for Japanese women to prepare handmade chocolates for their boyfriend/husband, friends, family, or “crushes”, in celebration of Valentine’s Day. I learned about this from a Netflix TV show called “Good Morning Call”. (I was hooked on it for a little bit, but then it got too annoying)
I also think that this recipe would be great to make even if it’s NOT Valentine’s Day!
-2 cups of graham cracker crumbs (I used HoneyMaid)
-roughly 1/4 unsalted butter of a 1 lb package (MELTED)
-2 250g cream cheese (Philadelphia Original)
-1 300ml condensed milk
-3 eggs (room temperature)
-2 tablespoons white sugar
-strawberries (roughly 1 lb is enough)
-cupcake icing by Cake Mate (or you can make your own)
Recipe makes 24 regular sized cheese-cupcakes
PREHEAT OVEN TO 35O F
1.) Let’s start by making the base. Melt the unsalted butter in the microwave and add it in the bowl of 2 cups graham cracker crumbs.
2.) Stir with a fork until the butter has been completely mixed with the graham cracker crumbs.
3.) Scoop one spoon full of the graham cracker crumbs into the baking cups.
4.) With your fingers, press down until the graham cracker crumbs are firm and flat.
5.) In a mixer, blend cream cheese, eggs, and condensed milk until smooth.
6.) Pour cheesecake filling over the graham cracker crumbs. Fill up to 3/4 of the baking cups.
7.) Bake in 350 F, for 25 minutes – use the “toothpick test” to determine if the cheesecake is ready or not. (toothpick test = simply grab a toothpick, stab the cake and pull it out. If there are “liquid/sticky” residues on the toothpick, the cake is not ready. If the toothpick pulls out clean without any residues, it’s ready to go!)
8.) While the cake is baking, with a food processor, puree the strawberries (about a cup of strawberries).
9.) Add 2 tablespoons of white sugar in the pureed strawberries, and blend again.
10.) After 25 minutes or so, the cheesecakes should be ready. Pull it out and let it sit to cool.
11.) While waiting for the cheesecakes to cool down, cut the strawberries like so:
12.) Once the cheesecakes had cooled down, scoop a spoonful of pureed strawberries and pour on top of the cheesecakes.
13.) Add vanilla icing on top of the puree
14.) Add the cut strawberries on top of the icing – it’s all for the aesthetics!
15.) BOX THEM UP!!!! OR EAT THEM! UP TO YOU 🙂
Happy Valentine’s Day everyone! I hope you all have a wonderful day and night with the people you love! If not, then I hope you treat yourself to something good!
Mary Dezleigh Teodosio.