Absolutely delicious, made with a blend of whole wheat flour, white flour, and coconut flour I made myself. It entails a coconut extract in the batter which makes it scream delicious.
For the filling and topping I didn’t want a super sweet cake but more of a subtle summery feel so I threw some raspberries I had to use up, lemon juice, corn starch, and agave nectar in a pot, simmered it to a thicker reduction and threw it on there.
Completely winged these cheesecakes as it is hard to find recipes for 4” cheesecakes. The one with chocolate chips on top is a chocolate peppermint cheesecake with a chocolate chip cookie crust. And the second cheesecake with the strawberries is a mocha cheesecake with a basic cookie crust. Since I winged the ingredients I used agave syrup(I can’t stand adding cups of white processed sugar), egg replacer to satisfy my inner vegan and used cornstarch where it got a little too runny from the shot of espresso. As I have followed cheesecake recipes before I knew the general ingredients and the texture needed to achieve a good cheesecake. Once done cooking (for only 40 minutes) they sprang back up with the touch and tasted pleasing.
The first photo has better lighting but the second one showcases the chocolate chip cookie crust I made.
Pomegranate and Chocolate combination is to die for, maybe the best combo i’ve ever tasted. All attempts: uncovered, rolled fondant, and poured fondant tasted amazing. But presentation wise the plain were the prettiest. Overall first time making petit fours went pretty well i’d say.