Рецепт Lillian Mittner: Mini Cheesecakes
Lillian Mittner: Mini Cheesecakes
by Lillian Mittner
(Mini Cheesecakes)
I made these mini-cheesecakes for a Christmas Party. This recipe came from King Arthur flour.
CRUST
- 1 cup unbleached flour
- 1/3 cup (1 ounce) ALMOND FLOUR (I purchased King Arthur flour in the Bakers Catalog)
- 2 TB (1 ounce) brown sugar
- ¼ tsp salt
- 6 TB (3/4 stick) cold butter
Preheat oven to 425 degrees. Whisk together the flour, almond flour, sugar and salt. Cut in the butter with a pastry blender or two knives or rub together with your fingers until the mixture resembles course sand. Sprinkle in a teaspoon or two of water if the dough wont’ hold together when pressed.
Divide the crumbs among 12 mini cups. Press them firmly to the bottoms and ½ inch up the sides of the pan. Bake in a preheated oven for 8 to 10 minutes until ser and beginning to color. Remove from the oven and cool.
REDUCE OVEN TEMP TO 325 degrees.
BATTER
8 ounces of cream cheese
¼ cup sugar
2 TB heavy cream or sour cream
1 tsp vanilla
1 large egg
In a medium bowl, beat cheese and sugar until smooth. Add the cream, egg and vanilla, mix well. Spoon the batter into the cooled crust, using about 2 TB in each cup. Bake in a 325 degree oven for 18 to 20 minutes until just set.
Remove form the oven and let cool 30 minutes, tops will sink slightly. Use a knife to gently loosen edges, then carefully invert pan and turn cheesecakes out. Immediately turn right side up.
Garnish as desired.
On these cheesecakes, I used a Rasberry Ice Sorbet cheesecake ball and dessert mix. I used the recipe for the Rasberry Pie that is on the back of the box and then I chilled it and put it in a pastry bag and piped it on. Then I used white sugar crystals and sprinkled them on top so they sparkle.
I also have used the White Chocolate Amaretto cheesecake Ball mix, use the recipe for the pie.
The name of mixes are WIND & WILLOW, if you cannot find their products in a gourmet shop you can buy them online at www.windandwillow.com. You can also take 2 TB of Rasberry jam and warm slightly and put ½ tsp on top of each cheesecakes then swirl in before you put them in the oven.
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