Felix's Gotcha Day Cheesecake
CRUST:
1 cup grain-free dog treats, crushed (should be the consistency of graham cracker crumbs)
2 - 3 tablespoons grain free wet dog food
FILLING:
1 large can grain free dog food (-minus the 2 - 3 tablespoons used above)
1/2 cup low fat cream cheese
3 eggs
TOPPING:
1 large potato or sweet potato
water
6 grain free dog treats
1 cup grain-free dog treats, crushed (should be the consistency of graham cracker crumbs)
2 - 3 tablespoons grain free wet dog food
FILLING:
1 large can grain free dog food (-minus the 2 - 3 tablespoons used above)
1/2 cup low fat cream cheese
3 eggs
TOPPING:
1 large potato or sweet potato
water
6 grain free dog treats
Preheat oven to 350F.
In a ziploc bag, food precessor or blender, crush dog treats until they are the consistency of graham cracker crumbs. In a medium bowl, add one cup dog treat crumbs and 1 tablespoon wet dog food. Mash together to create a crumb crust, adding the additional wet food as needed. The crust should look like crumbs, but hold together when pressed.
In a 6 cup silicone cupcake mold, distribute crust evenly between the 6 cups. Use a spoon or the bottom of a glass, press the crust down and compact it.
Place the crust in the oven to bake while the filling is prepared.
In a large bowl, combine the cream cheese and remaining wet food. Mix thoroughly. Add the eggs and mix until they are just combined. Remove crust from oven and fill cups 1/2 to 3/4 full with filling. Place back in oven and bake for 25 - 35 minutes. Centers of the cakes should not "jiggle" when the mold is lightly shaken.
Leave the cakes in the mold and let them cool on the counter for an hour or so. Place the mold in the fridge and refrigerate for 2 hours.
Chop potato into small chunks and boil until quite soft. Drain off water and mash, adding a little warm water as needed to make the mash smooth. Let the potato mixture cool in the fridge with the cakes.
Once chilled, use a knife to loosen the cakes from the edge of the mold and press the cakes loose. In an icing bag with a star tip, ice the top of the cakes with potato. Press a treat into the top of the potato.
Makes 6 pupcakes.
In a ziploc bag, food precessor or blender, crush dog treats until they are the consistency of graham cracker crumbs. In a medium bowl, add one cup dog treat crumbs and 1 tablespoon wet dog food. Mash together to create a crumb crust, adding the additional wet food as needed. The crust should look like crumbs, but hold together when pressed.
In a 6 cup silicone cupcake mold, distribute crust evenly between the 6 cups. Use a spoon or the bottom of a glass, press the crust down and compact it.
Place the crust in the oven to bake while the filling is prepared.
In a large bowl, combine the cream cheese and remaining wet food. Mix thoroughly. Add the eggs and mix until they are just combined. Remove crust from oven and fill cups 1/2 to 3/4 full with filling. Place back in oven and bake for 25 - 35 minutes. Centers of the cakes should not "jiggle" when the mold is lightly shaken.
Leave the cakes in the mold and let them cool on the counter for an hour or so. Place the mold in the fridge and refrigerate for 2 hours.
Chop potato into small chunks and boil until quite soft. Drain off water and mash, adding a little warm water as needed to make the mash smooth. Let the potato mixture cool in the fridge with the cakes.
Once chilled, use a knife to loosen the cakes from the edge of the mold and press the cakes loose. In an icing bag with a star tip, ice the top of the cakes with potato. Press a treat into the top of the potato.
Makes 6 pupcakes.
(c) Copyright Kolchak's Kitchen 2010
