Mini Strawberry Cheesecakes

Photo: Domestic Goddess Diva

Ingredients

1 1/4 pounds cream cheese, at room temperature

3/4 cup sugar

1/2 teaspoon vanilla extract

1/4 cup sour cream

2 eggs, at room temperature

3 tablespoons all-purpose flour

Preparation

Preheat the oven to 350°.

Line a mini-muffin pan with paper liners.

To make the filling, in the bowl of an electric mixer beat the cream cheese on medium-high speed until fluffy, about 3 minutes.

Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed.

Add the vanilla and sour cream and beat until combined. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined.

Divide the filling among the prepared muffin cups, filling each about ¾ full. Bake until the cheesecakes are just set in the center, about 15 minutes. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.

Refrigerate the cheesecakes in an airtight container at least overnight or up to 3 days. Spoon topping onto cheesecakes just before serving.

Strawberry Sauce

Ingredients:1 lb. strawberries, hulled and quartered 3 tbsp. powdered sugar.

Directions:Combine ¼ of the strawberries with the powdered sugar in a medium bowl. Mash the strawberries with a fork until no large chunks remain. Add the rest of the strawberries to the bowl and mix, covering the strawberries in the juices.