Leslie Revsin's Little Cheesecakes with Strawberries
Preparation: 15 min.
Cooking: 25 min.
Total: 40 min.
- 1 Lb strawberries , rinsed, dried and hulled
- 1/2 Lb cream cheese , room temperature
- 6 fluted paper muffin cups
- 6 vanilla wafers , or sugar cookies that fit in bottom of muffin cups
- 1 eggs
- 4 Fl Oz sour cream
- 4 Tbsp sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3/8 pinch salt
- 1 1/2 tsp flour
- 4 Tbsp strawberry jelly or raspberry jelly
Pre-heat oven to 325 ℉ with rack in the middle. Separate the muffin papers and set them in muffin tins. Put one cookie in the bottom of each cup.
Beat cream cheese on low speed until very smooth, scraping down the bowl once or twice during the process. Gradually add egg and continue to beat until mixture is smooth, scraping down sides of bowl once or twice. Add sour cream, sugar, lemon juice, vanilla and salt and beat until smooth, scraping down sides of bowl as necessary. Sprinkle flour over batter and mix. Divide the batter among the muffin cups and give the tin a gentle shake to level the batter. Bake for 25 minutes or until the cakes are set - gently shake the tin to test. Place the tin on a rack and cool cakes completely. Carefully remove the cakes from the tin and refrigerate for several hours or overnight until well chilled and firm.
To serve: Rinse, drain and hull the berries. Stand each berry on its flat hulled end and slice thinly, keeping them in their original shape. Set aside.
Heat jelly in a small pan over low heat until liquid. With a small spoon, drizzle a small amount of jelly over the cakes, using the back of the spoon to spread it evenly over the tops. Pick up a berry and open it like a deck of cards and fan it over the top of a cake. Layer a second berry over the top of it. Re-warm jelly and spoon over the tops of the berries. Serve or chill and serve up to 2 days later.