Miniature Strawberry Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These adorable little cheesecakes are topped with a raspberry syrup glazed strawberry. It's nice to offer your guests something like this for dessert so they don't have to commit to a huge honkin' piece of cheesecake! Read more ! Ingredients:
for crust |
1 cup graham cracker crumbs |
3 tbsp. sugar |
3 tbsp. unsalted butter, melted |
for filling |
3 pkg. (8 oz. each)cream cheese, softened |
3/4 cup sugar |
1 tsp. vanilla extract |
1 tbsp. lemon juice |
3 eggs |
for topping |
1 cup sour cream |
2 tbsp. sugar |
1 tsp. vanilla extract |
1 small jar seedless raspberry jam |
24 strawberries, hulled, with top cut off (so they lay flat on each cake) |
Directions:
1. PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of mini muffin pan/pans. Bake 5-7 min. Keep an eye on it because the crust browns easily.
2. BEAT cream cheese, 3/4 cup sugar, lemon juice and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Pour filling over crusts. The easy way to do this is fill a ziplock bag, snip the end of the bag with scissors, then pipe the filling over each crust.
4. Place pans on baking sheet. Bake 20 to 25 min. or until centers are almost set. Tops should be golden brown.
5. Run knife or metal spatula around rims to loosen cakes; cool before removing from pans.
6. Mix sour cream, sugar and vanilla. Spoon a little over each cake and smooth out. Put the jam in a small bowl and stir until smooth. With a pastry brush, glaze each strawberry with the jam and top each cheesecake. Refrigerate at least 4 hours before serving.
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