Edible Flower Topped Mini Cheesecakes

146

By Beth Jackson Klosterboer

Prep Time:

25m

Bake/Cook Time:

15m - 18m

Yield:

18 mini cheesecakes

Plan for:

Chill 2+ hours

Edible flowers, once the decoration of choice in the 60's and 70's, have found their way back to the table. Edible flowers can add flavor to desserts in a colorful, and texturally interesting way. Edible blooms add an ambrosial touch to your seasonal entertaining, making these mini cheesecakes perfect for springtime soirees, Mother's Day, baby or bridal showers, and Easter.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust
2 cups graham cracker crumbs
5 tablespoons Imperial Sugar Light Brown Sugar
8 tablespoons unsalted butter, melted
Cheesecake Filling
2 (8 oz) cream cheese, softened
2/3 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
1 teaspoon vanilla extract or vanilla bean paste
2/3 cup sour cream
Decorations
18-54 edible flowers, stems removed, washed and patted dry
1 egg white
1 teaspoon Imperial Sugar Extra Fine Granulated Sugar

Directions

Preheat oven to 350°F.
For crust, stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2 tablespoons of crumbs into 18 paper-lined muffin cups.
Beat cream cheese on medium speed until smooth, scraping down bowl as needed. Add sugar and beat until light and fluffy.
Add eggs and vanilla and beat until creamy.
Stir in sour cream.
Equally divide cheesecake filling amongst 18 muffin cups, spooning about 2 tablespoons of filling into each.
Set edible flowers on a paper towel. Brush a light coating of egg wash over a flower then sprinkle lightly with sugar and repeat.
Arrange 1-3 flowers on top of each mini cheesecake.
Bake on middle rack in oven for 15-18 minutes until cheesecakes no longer look wet, but centers still jiggle. The flowers will have browned slightly.
Remove and set pans on a cooling rack. Allow to cool at room temperature for about 45 minutes then refrigerate for at least 2 hours.
Before plating, pop cheesecakes into the freezer for 15 minutes.
Remove and immediately peel away the paper liners.
Set on a serving dish or individual dessert plates and serve.

Imperial Sugar Insight

NOTES:

You can use a variety of edible flowers for decoration including Violets, Pansy, Daisy, Marigold, Cornflower, Hollyhocks, and Primrose. For a list of flowers that are safe to eat, see this list.
Clean flowers before using in any recipes. First, shake flowers to remove any insects or excess dirt. Gently wash in a large bowl of cold water; drain. Let flowers air-dry on a paper towel–lined tray. Use immediately or store in an airtight container, lined with damp paper towels, in the refrigerator for up to 1 week.
Sugar flowers make a sweet treat by themselves. Learn how to make candied sugar flowers.

Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.

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