Thursday, December 3, 2009

Strawberry/Raspberry Mini Cheesecakes

If you have this cookbook then you know the joy that is Juniors Cheesecakes. If not, I HIGHLY recommend you get your hands on a copy of it. Until then I'll share with you a recipe I made today. Can you say OH YUM!!!!!!!!!!! Me and cheesecake....yeah...we're friends.

A friend of mine just had a baby and I thought to go along with the dinner I'm making for her family I'd include these. It's taken everything I have not to eat every one of them! I'm not even kidding!!!

Strawberry/Raspberry Mini Cheesecakes

  • 6 ounces (about 2/3 C) dry pack frozen whole raspberries and strawberries, unsweetened, not in syrup, thawed and drained well (the original recipe is for raspberries only but I used both)
  • two 8 ounce packages cream cheese (full fat), at room temperature
  • 2/3C sugar
  • 3tbsp cornstarch
  • 1tbsp pure vanilla extract
  • 2 extra large eggs
  • 1/2 C heavy whipping cream
  • 13 fresh raspberries for garnish (optional)
Preheat oven to 350 degrees. Line 13 standard muffin cups with liners. (If you only have 12, use a custard cup for the 13th one or use the silicone "tins").

Pulse the thawed fruit in your food processor until smooth (you'll need about 1/3C puree). Set aside.

Put one package of the cream cheese, 1/3 C sugar and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend int he remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/3C sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to overmix!!

Divide the batter among the muffin cups (fill each one almost up to the top). Drop a heaping teaspoon of the puree in the center of each cup, pushing down slightly into each little cake as you go. Using a thin, pointed knife (or a toothpick) cut through the batter a few times, just until raspberry swirls appear (do not mix in the puree completely or the cakes will turn pink and the swirls will disappear).

Place the muffin tin in a large shallow pan and pour hot water in until it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden with red swirls, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out of the cups with your hands and peel off the liners. Place the cakes, top side up on a serving platter or individual dessert plates. Top each with a raspberry and refrigerate until ready to serve. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the fresh berries, then wrap and freeze up to a month.

But seriously I doubt you'll have any left!!!



Melody said...

Oh yum! I like that you can freeze them. Maybe I'll make them and hide them in the freezer so I have my own little secret stash. they look delicious!

teresa said...

oh those really do look good, i bet i could eat ten!

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