Red Currant Mini-Cheesecakes

Children come when they wish beginning a lifelong schooling of a parent in the truth that after procreating your life is not your own. Our little Tigerlily came on the 31st of July--happy, healthy and surprisingly big (considering).

The nausea of pregnancy is gone, let the gluttony begin. And, it started with some mini-cheesecakes from the freezer




Recipe:
Red Currant Mini-Cheesecakes
This is the Abbey's Infamous Cheesecake recipe and I don't repost published recipes on the blog. I did signifantly decrease the proportions to bake a much smaller amount and make then in lined mini-cupcake tins. They baked in a convection oven for 15 minutes

crust:
2/3 cups rusk, pulverized
1/3 stick butter, melted
2 T olive oil
2/3 tbsp. brown sugar
1 tsp. vanilla extract

cheesecake:
1 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1/3 cup sugar & 2 T sugar
1 large egg
1/3 cup heavy cream
1 t lemon juice
1 t vanilla extract
Splash of anise flavoring or anise liqueur
1/3 cup red currants (dropped into the cupcake tins)