White Chocolate Cheesecakes With Cherry Preserve T... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This particular cheesecake recipe is for small cheesecakes that are made in a muffin pan. I made this dessert for my husband for Valentines Day. One of the advantages of a smaller cheesecake vs. large slices from one cheesecake is you don't feel as guilty. Ingredients:
crust |
2 1/2 t sugar |
1 3/4 cups graham cracker crumbs |
between 1/4 and 1/2 cup of melted butter |
filling |
6 ounces white chocolate |
1/3 cup of butter |
1 pound cream cheese, softened |
1 cup sour cream |
1 t cornstarch |
1/2 t vanilla |
2 large eggs |
cherry preserves |
Directions:
1. Mix together the sugar, graham cracker crumbs and the melted butter.
2. Make sure the consistency is cohesive and if necessary increase the amount of butter if the mixture doesn't adhere well together.
3. Press the graham cracker mixture onto the bottoms of cupcake liners in a muffin pan.
4. Bake for about 5 - 10 minutes at 325 degrees.
5. To make the filling, melt the chocolate and butter in the top of a double boiler.
6. Stir together until smooth.
7. Remove from heat and let it cool.
8. With an electric mixer beat the cream cheese and sour cream for about 5 minutes.
9. Add cooled chocolate mixture and beat till smooth.
10. Add cornstarch and vanilla and mix well.
11. Add eggs, one at a time, beating well after each addition.
12. Spoon mixture into the individual cupcake liners about 2/3 full.
13. Bake for 30 - 35 minutes at 300 degrees.
14. Cheesecakes are done when they are firm to the touch but not browned.
15. Just check before removing from the oven for good.
16. Refrigerate for at least 2 hours before serving.
17. Add a dollop of the cherry preserves onto the tops of the cheesecakes before serving.
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