Lillian Mittner: Mini Cheesecakes

Lillian Mittner: Mini Cheesecakes

by Lillian Mittner

(Mini Cheesecakes)

I made these mini-cheesecakes for a Christmas Party. This recipe came from King Arthur flour.

CRUST

Preheat oven to 425 degrees. Whisk together the flour, almond flour, sugar and salt. Cut in the butter with a pastry blender or two knives or rub together with your fingers until the mixture resembles course sand. Sprinkle in a teaspoon or two of water if the dough wont’ hold together when pressed.

Divide the crumbs among 12 mini cups. Press them firmly to the bottoms and ½ inch up the sides of the pan. Bake in a preheated oven for 8 to 10 minutes until ser and beginning to color. Remove from the oven and cool.

REDUCE OVEN TEMP TO 325 degrees.

BATTER

8 ounces of cream cheese

¼ cup sugar

2 TB heavy cream or sour cream

1 tsp vanilla

1 large egg

In a medium bowl, beat cheese and sugar until smooth. Add the cream, egg and vanilla, mix well. Spoon the batter into the cooled crust, using about 2 TB in each cup. Bake in a 325 degree oven for 18 to 20 minutes until just set.

Remove form the oven and let cool 30 minutes, tops will sink slightly. Use a knife to gently loosen edges, then carefully invert pan and turn cheesecakes out. Immediately turn right side up.

Garnish as desired.

On these cheesecakes, I used a Rasberry Ice Sorbet cheesecake ball and dessert mix. I used the recipe for the Rasberry Pie that is on the back of the box and then I chilled it and put it in a pastry bag and piped it on. Then I used white sugar crystals and sprinkled them on top so they sparkle.

I also have used the White Chocolate Amaretto cheesecake Ball mix, use the recipe for the pie.

The name of mixes are WIND & WILLOW, if you cannot find their products in a gourmet shop you can buy them online at www.windandwillow.com. You can also take 2 TB of Rasberry jam and warm slightly and put ½ tsp on top of each cheesecakes then swirl in before you put them in the oven.

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