Mini Strawberry Cheesecakes
By: Domestic Goddes...
Published: Thursday, April 8, 2010 - 7:32pm

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

1 Preheat the oven to 350°. 2 Line a mini-muffin pan with paper liners. 3 To make the filling, in the bowl of an electric mixer beat the cream cheese on medium-high speed until fluffy, about 3 minutes. 4 Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. 5 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. 6 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. 7 Refrigerate the cheesecakes in an airtight container at least overnight or up to 3 days. Spoon topping onto cheesecakes just before serving. 8 Strawberry Sauce 9 Ingredients:1 lb. strawberries, hulled and quartered 3 tbsp. powdered sugar. 10 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.

About


Perfect for the last minute being a treat to a potluck, party or school event.