Creating memories in the kitchen...One meal at a time.

Wednesday, April 28, 2010

Mini Strawberry Cheesecakes

These cute little cheesecakes are the perfect dessert for Spring. Easy to make, already portioned and cute as can be. Usually when you make something in miniature form it ends up being a lot more work. Definitely not the case with these. You probably have most if not all these ingredients in your fridge. Because you use shortbread cookies for your crust there is no rolling and crushing involved and the best part is the easy clean up. Using muffin liners makes removing them from the pan and clean up a snap. 20 minutes to bake and another hour to cool. Pretty quick for cheesecake. They turned out creamy and delicious with an extra hit of flavor from the strawberry jam. Perfect for a bbq, baby shower or just because you feel like eating cheesecake! The original recipe called for seedless raspberry jam but I had strawberry on hand and it was delicious.

Strawberry Raspberry Mini Cheesecakes
Cooks Country
Serves 12
12 Keebler shortbread cookies or any that measure 2 inches in diameter and 1/2 inch thick
1/2 cup seedless strawberry or raspberry jam
1 (8-ounce) package cream cheese , softened
1/2 cup sweetened condensed milk
2 large eggs
Fresh strawberries or raspberries for garnish, optional
1. PREPARE CRUSTS Adjust oven rack to middle position and heat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners. Dollop with 1 teaspoon jam each.
2. MAKE FILLING With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
3. BAKE CHEESECAKES Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
4. GLAZE AND GARNISH Remove cheesecakes from muffin tin. Microwave remaining jam until thinned slightly, about 15 seconds, and use it to glaze cheesecakes. Top each cheesecake with fresh raspberry, if using. Serve.
Posted by: Sallie
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Emily said...

Those look really yummy!

My Sister's Kitchen said...

They are. And really easy too!

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