Mini Cheesecakes With Cherry Topping Recipes

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

MINI CHEESECAKES WITH CHERRY TOPPING

Steps:

• Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
• To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
• Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
• In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
• Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
• Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
• Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
• Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
• Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.

MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS

Steps:

• Preheat oven to 375 degrees.
• Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
• Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
• Fill the cups 2/3 full of cream cheese mixture.
• Bake for 15 to 20 minutes or until set.
• When warm, top each with a tablespoon of cherry filling.
• Chill in refrigerator.

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place a vanilla wafer into the bottom of each muffin cup.
• Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
• Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.