MINI CHEESECAKES WITH APRICOT JAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.
MINI APRICOT CHEESECAKES
In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT CHEESECAKE BARS
Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...
Provided by SPOTTYSCOTTIEGIRL
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
- Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
- Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
- Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
- Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g
APRICOT CHEESECAKE
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Provided by Linda M. Malek
Categories Desserts Cakes Cheesecake Recipes
Time 8h48m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g
TWO-BITE MINI CHEESECAKES RECIPE
Discover Two-Bite Mini Cheesecakes Recipe, ideal for potlucks, parties, dessert tables and more. This mini cheesecakes recipe is big on flavor.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
- Bake 13 to 15 min. or until centers are almost set. Immediately top with chocolate pieces.
- Cool 1 hour before removing from pan. Refrigerate 2 hours.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
APRICOT CHEESECAKE
Here's a lovely cheesecake that will bring the taste of summer to your table in the middle of winter.
Provided by Diana Adcock
Categories Cheesecake
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Set aside 5 apricot halves.
- In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
- Cover and reduce heat to a simmer, simmering 10 minutes.
- Combine crumbs and melted butter.
- Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
- In a food processor puree the cooked apricots and the water until smooth.
- Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
- Whirl until smooth.
- Scrape mixture into prepared pan.
- Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
- Mix the yogurt cheese OR sour cream with the 1 T.
- white sugar.
- Spoon onto cake and spread to cover top.
- Bake for 5 minutes more.
- Run a thin bladed knife between the cake and the pan rim.
- Chill cake in the fridge until cool.
- Remove rim.
- Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
- Cut the 5 apricot halves in half and place evenly around the rim of cake.
- Chill for 1 hour more and serve.
Nutrition Facts : Calories 264.6, Fat 3.6, SaturatedFat 1.8, Cholesterol 31.3, Sodium 544.5, Carbohydrate 47, Fiber 1.9, Sugar 38.6, Protein 13.3
TWO-BITE CHEESECAKES
Why do the extra steps (and calories) of making a crust when you can whip up a batch of these impressive treats in minutes flat. Top with anything from fresh fruit to cute seasonal candies. Think: blueberries, cherries, shaved chocolate, or cinnamon hearts and chocolate sprinkles.
Provided by Bibliophage91
Categories Cheesecake
Time 35m
Yield 15 mini cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F
- Place standard-sized muffin cups into a muffin tin.
- Using an electric mixer, blend cream cheese with all ingredients until smooth and fill each with 1/4 cup of cheese mixture.
- Bake for 25 minutes.
- Cool and decorate.
Nutrition Facts : Calories 152.6, Fat 12.3, SaturatedFat 7.5, Cholesterol 64.9, Sodium 118.4, Carbohydrate 7.7, Sugar 6.8, Protein 3.4
APRICOT CHEESECAKE TARTS
Dark chocolate and the tart taste of apricots make these tiny cheesecakes from Alicia Montalvo Pagan in New Bedford, Massachusetts something special for a springtime buffet.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 tartlets.
Number Of Ingredients 9
Steps:
- In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream and apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate.
Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHEESECAKE WITH POACHED APRICOT
This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square pan, then turn out the cake onto a platter and top it with the apricots, letting some of their delicately spiced poaching syrup drip down the sides.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch square cake
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Line with parchment. Set a kettle of water to boil.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Mix in sugar, sour cream, and vanilla seeds. Add eggs, one at a time, beating until each is fully incorporated before adding the next. Beat in lemon juice.
- Transfer cream-cheese mixture to prepared pan. Smooth top with an offset spatula. Place pan in a large roasting pan, and transfer to oven. Pour enough boiling water into roasting pan to reach halfway up sides of baking pan. Bake until cake is just set in the center and lightly browned on top, about 35 minutes.
- Transfer baking pan to a wire rack to cool 30 minutes. Invert cheesecake onto serving platter. Refrigerate, covered, overnight.
- To serve, arrange poached apricot halves, cut side down, on top of cheesecake, allowing juice to pool on surface and drizzle down edges.
TWO-BITE APPLE PIE CHEESECAKES
Who says apple pie filing needs to be baked into a pie crust? It's the special guest star in these adorable (and scrumptious!) two-bite cheesecakes.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add egg; beat on low speed just until blended. Spoon over cookies.
- Bake 13 to 15 min. or until centers are almost set.
- Cool 1 hour before removing from pan. Refrigerate 2 hours.
- Remove apple chunks from pie filling; chop. Mix with remaining pie filling. Spoon over cheesecakes.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
TWO BITE APRICOT CHEESECAKES
Make and share this Two Bite Apricot Cheesecakes recipe from Food.com.
Provided by Pamela
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried apricots in white wine for 2 hours or more.
- Take the 2 sheets of pastry and brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half, (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Combine sugar, powdered milk, and water together and let satnd 10 minutes.
- Blend cream cheese and egg together.
- Add lime zest.
- Drain apricots and add to cream cheese mixture.
- Add powdered milk mixture and mix well.
- Pour into prepared shells until 3/4 full.
- Bake at 350 degrees for 20 minutes or until mixture begins to brown.
- Garnish with lime peel and/or whipping cream, if desired.
Nutrition Facts : Calories 105.5, Fat 6.5, SaturatedFat 3.9, Cholesterol 35.7, Sodium 73.2, Carbohydrate 9, Fiber 0.3, Sugar 6.7, Protein 2.3
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