I have a client who has a weekly standing order for cakes because she hosts a women’s group at her house one night a week and they like to om nom nom on cake while they are discussing their business. I usually give them a loaf cake, and I do something different each week so they don’t get bored. I love this client for the fact that she gives me free reign to bake what I like, and she looks forward to getting an exciting new flavour each week. Today, I figured I would take the surprise to a whole new level and give them not a loaf, but a cheesecake. This is my own special baked vanilla cheesecake recipe, topped with pears, grapes, kiwis and blueberries.
After I had made up the order, I had a bit of extra batter left, so I decided to try something I have been contemplating for a while – cheesecake cupcakes. I poured some batter into my usual cupcake cases and baked in the oven for 15 minutes. Then I topped it with the same stuff as the main cheesecake. The only difference with the cupcake version is I didn’t use a biscuit base at the baking stage. Instead I waited until it was time to serve, and then placed the cheesecake cupcake on the biscuit. I thought it would be a bit more fun and dramatic that way.