{"id":48,"date":"2011-04-14T23:58:15","date_gmt":"2011-04-15T06:58:15","guid":{"rendered":"http:\/\/www.ryotakahashi.com\/blog\/?p=48"},"modified":"2011-11-30T01:03:42","modified_gmt":"2011-11-30T09:03:42","slug":"cake-miniaturization","status":"publish","type":"post","link":"http:\/\/www.ryotakahashi.com\/blog\/archives\/48","title":{"rendered":"Cake Miniaturization"},"content":{"rendered":"

A couple of weeks ago, I made a Kahlua cheesecake<\/a>, but some of my friends didn’t get to have any. So I decided to make it again. But the problem is that a 9-inch cake is just far too much for a small gathering of 4-6 people, so I end up with a lot of leftover cake that nobody wants. And so I usually just don’t make a cake for small gatherings.<\/p>\n

But then I got this 6-inch cake pan at Michaels.
\n\"IMG_4067\"<\/a>
\nSo I decided that I would make a miniature version of the Kahlua cheesecake.<\/p>\n

If they’re both the same height, a 6-inch cheesecake will have 4\/9 the volume of a 9-inch cheesecake. Since 4\/9 is close enough to 1\/2, I just halved everything in the original recipe. So for the crust:
\n2\/3 cup chocolate wafer crumbs
\n2 tablespoons softened butter
\n1\/2 tablespoon sugar<\/p>\n

Mix everything together, and press into the bottom of the pan.<\/p>\n

\"IMG_4065\"<\/a>
\nEverything mixed together. There’s half as much as last time.<\/p>\n

\"IMG_4068\"<\/a>
\nAnd then I pressed the crumbs into the bottom of the smaller cake pan.<\/p>\n

Now the cheesecake:
\n3\/4 cup semisweet chocolate chips
\n2 tablespoons Kahlua
\n1 tablespoon butter
\n1 egg
\n2 tablespoons + 2 teaspoons sugar
\n1\/8 teaspoon salt
\n1\/2 cup sour cream
\n1 (8 ounce) package cream cheese, softened<\/p>\n

Bake at 350F for 35 minutes, or until the center is just set.<\/p>\n

I hate it when I have to halve something like 1\/3 of a cup. It’s 1\/6 of a cup, which is 40 milliliters, which works out to 2 tablespoons plus 2 teaspoons. I suppose you could approximate it with 3 tablespoons, too…<\/p>\n

\"IMG_4069\"<\/a>
\nDespite leaving the cream cheese at room temperature for a couple of hours, there’s still chunks of it in the batter. Maybe I should’ve used the microwave to get it totally smooth.<\/p>\n

\"IMG_4070\"<\/a>
\nNow into the little pan.<\/p>\n

\"IMG_4071\"<\/a>
\nDespite the smaller volume, it still took about 35 minutes at 350F. I checked it at 20 and 25 minutes, but the center was still shaky.<\/p>\n

\"IMG_4078\"<\/a>
\nUnmolding the cheesecake went surprisingly smoothly. Sure, some chunks fell off near the bottom here and there, but that’s nothing that a good camera angle can’t fix.<\/p>\n

Since the Kahlua sauce I made last time turned out to be a disaster when most of it stayed in the squeeze bottle, I decided to go with Kahlua whipped cream this time:
\n1 1\/2 cups heavy cream
\n1 tablespoon powdered sugar
\n1 tablespoon Kahlua<\/p>\n

Mix the ingredients together, and then just beat until it reaches stiff peaks, or whatever your desired consistency is.<\/p>\n

\"IMG_4076\"<\/a>
\nIt has an incredibly subtle brown tint that you probably can’t see.<\/p>\n

\"IMG_4079\"<\/a>
\nAnd then I just covered the entire cheesecake with the Kahlua whipped cream. I think it has a homemade look to it. That’s just a nice way of saying that it totally doesn’t look professionally decorated.<\/p>\n

Despite the chunks of cream cheese in the cheesecake, I think it turned out pretty well. I should make more miniature cakes in the future!<\/p>\n","protected":false},"excerpt":{"rendered":"

A couple of weeks ago, I made a Kahlua cheesecake, but some of my friends didn’t get to have any. So I decided to make it again. But the problem is that a 9-inch cake is just far too much … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[55,264,56,94],"class_list":["post-48","post","type-post","status-publish","format-standard","hentry","category-baking","tag-cheesecake","tag-cream-cheese","tag-kahlua","tag-miniatures"],"_links":{"self":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/comments?post=48"}],"version-history":[{"count":0,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/48\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/media?parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/categories?post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/tags?post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}