As many of you know, I was innocently making cheesecakes this past Thanksgiving and everyone told me that they were the best cheesecakes they ever had, so people started giving me orders. The orders got to be too much that I had to seek out a commercial kitchen. The commercial kitchen I found is also a non-profit who helps entrepreneurs with their businesses. Meewee’s Cheesecakes was born. Meewee’s Cheesecakes will eventually be cooking Kosher cheesecakes to be in the Coffee Bean. But let’s take it one step at a time. Don’t rush me, peeps!
The cheesecake biz fits nicely under the banner of The Self Worth Diet. So, you will be seeing more recipes from me. I’m baking every five seconds coming up with new and interesting recipes for my cheesecakes. These peach cheesecake muffins I made last night. They turned out well but I will be tweaking them a bit. Next up will be a chocolate chip cheesecake cookie. I’m not sure whether the cheesecake will be baked into the cookie or will be the middle of it. We’re taste testing right now and I’m needing to go to the gym to work off the taste testing…oy vey!
So, I hope you enjoy this recipe.
Batter for the muffins:
½ cup butter (room temperature)
½ cup sugar
¼ cup dark brown sugar
2 large eggs
½ cup whole milk vanilla yogurt
2 teaspoons vanilla extract
1 ¾ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 cups chopped frozen peaches (I added more peaches to this recipe to make it really peachy)
6 oz cream cheese (at room temperature – very important that you want cream cheese at room temperature so you don’t get lumps)
1 egg yolk (eggs are very important to cheese cakes – you want the egg yolk to also be at room temperature)
1 teaspoon vanilla extract
3 tablespoons sugar
1. Preheat oven to 425 degrees. Line muffin pan with cupcake liners.
2. Start making the batter – In a medium bowl of an stand mixer (fitted with paddle attachment) or handheld mixer or your damn hands, beat the butter until smooth and creamy (2 min).
3. Add the sugars (brown and regular while singing “Brown Sugar” by the Rolling Stones) and beat on high until creamy (2-3 min). Add the eggs, yogurt and vanilla extract. Beat on medium speed until the mixture is combined (3 min).
4. In another bowl mix the dry ingredients (flour, baking soda, baking powder and salt). Pour the WET ingredients into the DRY ingredients. You will see little lumps, that is totally okay and normal. Your batter doesn’t have cancer. Fold in the peaches.
5. Now you will make the cheesecake filling. In a medium bowl beat the cream cheese in a mixer (stand or handheld with the paddle attachment) – beat on medium at a high speed until creamy. The key to great cheesecake is making sure the cream cheese is room temperature and that it is beaten very well. I like to beat mine (that sounded dirty) for a good 4-5 min. Then add the egg yolk, sugar and vanilla. I usually mix one ingredient after another into the mixture. Beat in the mixer until combined and creamy with no lumps (3-5 min should do).
6. Spoon in a layer of the batter at the bottom of the muffin cups, then a tablespoon of the cheesecake filling, then spoon in batter on top of the cheesecake filling so that the batter goes to the top. When baked some of the cheesecake filling will pop out of the sides, kind of like a ladies muffin top when she wears jeans.
7. Bake the muffins for 5 min at 425 degrees then lower the temperature to 350 degrees and bake for 19-20 minutes.
8. Allow the muffins to cool for 10 minutes.
9. They are great warm but remember to refrigerate what is not eaten because of the cream cheese filling, you don’t want to go bad. I just sounded like my mother there.