Anna Olsen’s top 3 cheesecakes for the holidays

We indulged our sweet tooth this morning with baker and owner of Magpie Cakery, Maggie Frith, who showed us how to make the top three cheesecakes for the holiday season.

Anna Olson’s Top 3 Cheesecakes for the Holidays

Mini Gingerbread Cheesecakes with Ginger Whipped Cream
Yield: 12 Mini Cheesecakes

INGREDIENTS

Graham Cracker Crust

1 cup (120 grams) gingerbread cookie crumbs or gingersnap
crumbs*
2 tablespoons (dark or light) brown sugar
1 tablespoon (15 grams) crystallized ginger, pulverized**
3 tablespoons (42 grams) unsalted butter, melted and cooled
slightly

Ginger Whipped Cream

3 tablespoons Tre Stelle Original Cream Cheese, cold
3/4 cup heavy/whipping cream, very cold
1/2 cup (60 grams) icing sugar, sifted
1 tablespoon (15 grams) crystallized ginger, pulverized*
Filing
1 pound (454 grams) Tre Stelle Original Cream Cheese, room
temperature***
2/3 cup (133 grams) granulated sugar
1 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon table salt
2 tablespoons (40 grams) molasses
2 eggs, room temperature***
1/2 cup heavy/whipping cream, room temperature
1 teaspoon vanilla
*Alternatively, use graham cracker crumbs and add 1/4
teaspoon ginger, 1/4 teaspoon cinnamon, 1/8 teaspoon
nutmeg and 1/8 teaspoon cloves
**Use a spice grinder or high-powered blender to pulverize the
crystallize ginger (2 tablespoons/30 grams in total).
Alternatively, if ginger is very soft, use a sharp chef’s knife to
finely chop.
***Ensure cream cheese, eggs and cream are at room
temperature before baking begins or cheesecake may crack

METHOD
For the Gingerbread Crumb Crust

1. Preheat oven to 325 degrees F with the rack adjusted to the middle position. Line a 12-count muffin pan with
liners and set aside.
2. In a medium bowl, whisk together the gingerbread cookie crumbs, sugar and crystallized ginger. Drizzle the
melted butter over the dry ingredients and mix with a spatula until evenly moistened.
3. Transfer a heaping tablespoon of crumb crust into each liner and use the bottom of a shot glass (or similar) to
press the mixture firmly into the muffin pan. Bake until the crusts are fragrant and golden brown, about 5 minutes.
Cool on a wire rack while preparing the filling.

For the Filling

1. Whisk together the sugar, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and set aside.
2. Combine the cream and vanilla in a spouted measuring cup and set aside.
3. In a stand mixer fitted with a paddle attachment (or using a hand-held mixer), beat the cream cheese on
medium-low speed until smooth, about 1 minute. With the mixer running, gradually add the molasses and beat for
30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix on medium-low
until wellcombined, about 30 seconds more.
4. With the mixer on medium-low, add the sugar-spice mixture and beat for 30 seconds. Scrape down the sides
and bottom of the bowl.
5. Add the eggs and mix on medium-low speed for 30 seconds. Scrape down the sides and bottom of the bowl
once more.
6. Reduce the speed to low and slowly add the cream-vanilla mixture, mixing until just combined, about 20
seconds. Give the batter a final scrape, stirring with a spatula to ensure the mixture is well-combined. Do not over-
beat.
7. Divide the batter between the liners, leaving 1/8-inch of space at the top of the liner.
8. Bake, without disturbing, until the centre of the cheesecakes jiggle slightly when the pan is shaken, about 16 to
20 minutes. Cool at room temperature, about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours,
up to 2 days. Cheesecakes (without the ginger-whipped cream) can also be frozen in an air-tight container for up to
3 months. Thaw in the refrigerator overnight.)

For the Ginger Whipped Cream

1. Place the stand mixer bowl and whisk attachment in the freezer (or a large bowl and wire beaters, if using a
handheld mixer) for 10 minutes prior to starting.
2. Using the stand mixer (or using a hand-held mixer), whisk the cream cheese at medium-high speed until smooth,
about 1 minute. Reduce the speed to medium speed and slowly add the whipped cream. Continue to whisk the
mixture until soft peaks form, about 3 minutes.
3. With the machine running, slowly add the icing sugar. Increase the speed to high and beat until stiff peaks form,
about 1 minute. Don’t over-beat. Gently fold in the crystallized ginger and use immediately.

Assembly

1. Pipe the ginger-whipped cream onto the cooled cheesecakes and top with gingerbread person (optional).
TIPS for Making Cheesecake:
• Ensure Tre Stelle cream cheese is at room temperature before baking – transfer the cream cheese to a large bowl
and set aside at room temperature for one to two hours.
• To help keep the top of the cheesecakes from cracking, don’t over-beat the mixture when adding the eggs.
• Do not open the oven door when baking.
• Chill the cheesecake completely before adding Ginger-Whipped Cream.
• Do not over-bake the cheesecakes – the centre will jiggle slightly when the pan is shaken. The cheesecake will
continue to set while it cools.

Individual Matcha Cheesecakes
Recipe by Kelly Wong (@kellysbakedgoods)
Yields: 6 servings (5 oz each)

INGREDIENTS

Base

1 cup graham cracker crumbs
3 tbsp melted unsalted butter
Matcha Cheesecake Filling
200 g Tre Stelle Original Cream Cheese*
1 cup whipping cream**
4 tbsp sugar
2 tbsp matcha
Topping of your choice (I used Matcha Pocky sticks)

Equipment

Mixing bowls
Stand mixer or electric mixer

Instructions

1. Make the base by mixing Graham cracker crumbs and
melted butter until combined. Divide evenly between
individual cups. Set aside in the refrigerator while making
the cheesecake filling.
2. In a large bowl, pour the whipping cream in and beat on high speed until stiff peak. Set aside in the refrigerator.
3. In a separate bowl, combine Tre Stelle Original Cream Cheese, sugar and matcha. Mix until completely smooth
(should reach to a silky texture without lumps).
4. Using a spatula, gently fold the whipped cream into the cream cheese mixture until completely combined.
5. Spoon the mixture into a piping bag and pipe it into each cup. 6. Refrigerate for at least 4 hours. Dust with
matcha and add topping of your choice. Enjoy!
Notes
*Cream cheese must be in room temperature for mixing to achieve silky texture.
**Whipping cream should be cold

Mini Pear Cranberry Cheesecakes
Recipe by Angelina

INGREDIENTS

1 small carton (471mL) heavy whipping cream
3 packages of Tre Stelle Original Cream Cheese (Since
cream is already soft, no need to bring to room
temperature)
2 teaspoons lemon juice
1/4 cup granulated sugar
1/2 cup sour cream
1/2 cup crushed pecans
1 box of graham crumbs crushed
1/2 cup butter
4 Bartlett pears
1 bag of cranberries

Steps

1. Whisk heavy cream until it has become whipped cream
and has stiff peaks
2. Add in 1 teaspoon of lemon juice, 1/4 cup sugar, cream
cheese and sour cream until combined
3. Combine melted butter and graham crumbs and line the bottom of a pan, bake for 15 mins at 350 degrees or
can be left as is if in a rush
4. Pan sear pears and cranberry until soft and add in 1/4 sugar and 1 teaspoon of lemon juice
5. Once graham base and fruit portion is cooled put the cream cheese filling on then cover with fruit.
6. Let chill for 4 hours minimum and serve after and enjoy