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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This makes a beautiful presentation. I found this recipe in Southern Living, June 2007. Ingredients:
1 (8 ounce) package reduced-fat cream cheese, softened |
1 (8 ounce) package fat free cream cheese, softened |
3/4 cup sugar |
2 tablespoons all-purpose flour |
2 large eggs |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
vegetable oil cooking spray |
2/3 cup gingersnap crumbs (12 to 16 gingersnaps) |
3 cups fresh fruit |
fresh mint sprig |
Directions:
1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Stir in extracts.
4. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
5. (Let excess crumbs remain, evenly covering bottom of each tart pan.)
6. Place tart pans on a baking sheet.
7. Divide cheesecake batter evenly between tart pans.
8. Bake at 350° for 18 to 20 minutes or until set.
9. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
10. Divide fruit evenly, and arrange decoratively over each cheesecake.
11. Garnish with mint, if desired.
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