The latest edition of Everyday Food Magazine is all about “Fast Food.” Not the drive-thru type, but the kind of great tasting food you can make at home in no time. To make things even more interesting, this was the first edition of the magazine available for the iPad. And let me tell you, the editors took a great magazine and made it even better. There are lots of video tutorials, cool visual effects and all of the recipes pop off the screen. The size of the iPad makes each page a little larger than the standard magazine, which makes following a recipe in the kitchen a lot easier.
As far as fast food goes, you can’t beat a quick dessert. That’s how I became so smitten with these Mini Ginger-Almond Cheesecakes. The only baking needed was to set the ginger cookie crumb crust. The addition of whipped cream to the cream cheese made the filling a lot less dense and not so heavy. A little almond extract and the toasted almond slivers added a great flavor twist to standard cheesecake fare.
Check out the new edition of Everyday Food magazine now on news stands and at the iTunes app store.
Mini Ginger-Almond Cheesecakes – Everyday Food, March 2011
- 1 and 1/2 cups gingersnap crumbs (from about 30 cookies)
- 3 tbsp granulated sugar
- 1/4 tsp coarse salt
- 5 tbsp unsalted butter
- 1 package (8 oz) cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 tsp pure almond extract
- 3/4 cup cold heavy cream
- 2 tbsps sliced blanched almonds (optional) toasted
- Preheat over to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor pulse together cookie crumbs, granulated sugar, salt and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in a pan on a wire rack at room temperature.
- In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners’ sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining cream. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight), to serve, top with almonds if desired.