I love to serve little individual
cheesecake desserts to my
dinner guests.
This is a delicious cherry cheesecake recipe beautifully presented,
it is light with a creamy texture,
an individual mini cheesecake dessert with an easy succulent cherry fruit topping dripping with
a come hither attraction and flavor,
served on a mini pre-baked make ahead nutty crumbled crust.
An elegant mini cherry cheesecake dessert recipe just the right size to delight your guests.
This is a keeper!
Mini
Cheesecakes
this
recipe and photograph was created by Peggy Bucholz
www.finedinings.com
Serves 8
Prepare Ramekins (Can be done 1 day ahead)
8 (1/2 cup) ramekins (custard cups)
8 (2" x 7") parchment paper strips
8 (3" x 7") parchment paper strips
Line ramekins with parchment paper strips crisscrossing them so that they cover the inside completely. (The ends will hang
over the sides to be used as handles to lift out cheesecakes.)
Crumbled Crust
(Can be made 1 day ahead, covered at room
temperature)
1/2 cup flour
2 tablespoons brown sugar, packed
1/4 cups pecans or walnuts, coarsely chopped
1/4 cups butter, melted
In a small bowl mix together crust ingredients,
spread on a sheet pan separating the lumps slightly and bake at 350 degrees F. for 20 to 25 minutes or until golden.
Remove from oven; cool.
Divide mixture evenly among parchment lined ramekins pressing in firmly covering bottoms of ramekins. Set aside to
make the filling.
Filling
8 ounces cream cheese, softened, room temperature
1/2 cup sugar
1 cup heavy whipping cream
In a large mixing bowl beat the softened cheese and sugar on high for 10
minutes or until light and fluffy. With the motor still
running add small amounts of whipping cream very slowly (not
too fast or it will be runny). Divide mixture evenly by
spooning into the cups. Cover and freeze until firm. Keep
cheesecakes frozen until ready to serve.
Remove each cheesecake
from ramekins by running a sharp knife around the inside edge
to loosen. Then taking hold of the two strips of
parchment paper, carefully lift each from the cups. Peel off
the parchment paper and place on individual serving plates.
Cherry Topping
1 pound
bag frozen cherries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
1/4 cup water
Combine ingredients in a saucepan, cook over low to medium
heat stirring often until mixture is thickened and bubbly.
Set aside to cool. Spoon onto cheesecakes just before
serving.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
