Individual cheesecakes flavored with paw paw puree.
Keyword: Cheesecake, Paw Paw
Two 8 oz packages of cream cheesehighest fat variety available, at room temperature (low fat cream cheese lacks the true, slightly piquant flavor of cream cheese)
2large eggsplus 3 yolks
2cupspureed paw paw pulp
Tspfresh squeezed lemon juiceif you don't have fresh juice, omit this
Black Walnut Crumblesee link below
Dried Elderberry Syruprecipe follows
Preheat the oven to 300 F.
In the bowl of a stand mixer with a whisk attachment or in a metal bowl with an electric egg beater, whip the eggs, yolks, and sugar until the eggs change color, becoming fluffy and light yellow.
When the sugar and eggs are light and fluffy, add the cream cheese and mix until totally incorporated and lump-less.
When the cheese is incorporated, add the salt lemon juice, and paw-paw puree, then mix thoroughly.
Butter 8 ramekins or spray with non stick spray, then fill up each ramekin with the cheesecake mixture, stopping at the 1 cup measuring line inside of the lip of each one, this will prevent overflowing as the eggs expand during cooking.
Take a deep baking pan with high sides, or even a 9/13 brownie pan, (I have even steamed these in 10 inch high sided saute pans with a metal lid in a pinch) place the ramekins full of cheesecake mixture in the pan, the pour warm water in the pan until water each ramekin is half submerged, cover the pan with aluminum foil tightly and place in the oven.
After 40 minutes, remove the pan from the oven Allow the cheesecakes to cool in the water, then refrigerate. Lastly, wrap each ramekin full of cheesecake in plastic wrap until ready to un-mold and eat.
When it is time to serve and eat the cheesecakes, remove them from the refrigerator to temper for an hour before serving, this allows their flavor to bloom. run a knife around the edge of each ramekin to remove the cheesecakes, then garnish with the elderberry syrup and black walnut crumble.