The recipe I used was from Eagle Brand's website, here. Big thanks to my friend Anita for introducing me to this nommy recipe <3
White Chocolate Cheesecake Cupcake Recipe
Prep Time: 25 minutes plus baking and chilling time
Preheat To: 300ºF (150ºC)
Serving: 24 individual cheesecakes
^ LIES! It took me a LOT longer than 25 minutes, LOL
Ingredients:1 cup (250 mL) graham wafer crumbs
1/2 cup (125 mL) ground almonds
1/4 cup (50 mL) sugar
1/3 cup (75 mL) butter, melted
2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
8 oz (227 g) white chocolate, melted
^ I skipped the ground almonds here; you really don't need them
^ You can substitute the condensed milk with any other brand
Preparation:1. Combine crumbs, ground almonds, sugar and butter; press equal portions firmly onto bottoms of 24 paper-lined muffin cups.
2. Beat cream cheese until fluffy. Gradually add Eagle Brand, eggs and white chocolate.
3. Spoon equal amounts of mixture into prepared cups.
4. Bake in preheated 300ºF (150ºC) oven 16-18 minutes. Cool thoroughly and chill 4 hours or overnight. Serve the mini cheesecakes in paper liners or peel off paper liners and garnish as desired.
^ If the condensed milk/eggs/white chocolate/cream cheese mixture is too sweet, add milk until it suits your taste
You can garnish the cheesecakes with any fruit you like--I chose strawberries 'cause I had the idea of carving them into heart shapes, hehe.
This is a good recipe even if the recipients don't like sweets, since it's cheesecake and hence not too sweet. Even my sweet-disliking father said he liked this particular dessert :)
Happy baking~! Don't forget to wear red and/or pink today! :)