Yesterday I was browsing Williams Sonoma for recipes and saw these. The picture looked amazing and I knew I really wanted to try them. I’ve never made cheesecake, but these were surprisingly easy! Best of all, they tasted so much better than I expected they would. I will absolutely make these again!!
By Tracey
Mini Strawberry Cheesecakes
from Williams-Sonoma
Ingredients:
For the topping:
- 1 lb fresh strawberries, hulled and halved
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
For the filling:
- 1 1/4 lb 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
Directions:
To make the topping, in a nonreactive saucepan, combine 1/2 lb. of the strawberries with the sugar. Using a fork, gently mash the strawberries. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the remaining 1/2 lb strawberries and the lemon juice. Transfer to a small bowl and let cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)
Preheat oven to 350F. Line a 24-cup mini muffin pan with mini paper or foil liners.
To make the filling, using an electric mixer on medium-high speed, beat the cream cheese 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 combine. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined.
Divide the filling evenly among the prepared muffin cups, filling each about three-fourths 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 5 minutes. Transfer the cheesecakes to the rack and let cool completely, about 45 minutes.
Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days. Spoon about 1 tablespoon of the strawberry topping onto each chilled cheesecake and serve immediately.
Makes 24 mini cheesecakes.
