Mini Strawberry Grapefruit Cheesecakes
These mini strawberry grapefruit cheesecakes are delectable, creamy little morsels crowned with a mixture of sweet and bittersweet fruits
graham cracker crumbs
packages cream cheese
softened (250 grams each)
grapefruits peeled and skin removed
cut into small pieces
For the Crust
Preheat the oven to 350* F (180 *C)
Place paper liners in 12 cup muffin tin.
For the crust, combine the graham crackers, 1 tablespoon of sugar and 2 tablespoons of melted butter in a small bowl.
Divide equally into the 12 cup muffin tin, pressing the mixture down into each muffin cup.
Bake for 10 to 12 minutes (on middle oven rack) until light golden brown. Remove from oven and let cool.
Meanwhile, lower the oven temperature to 325*F (170*C).
For the Cheesecakes
In a food processor blend together the cream cheese and sugar until smooth.
Add the sour cream, eggs and vanilla extract and process until the mixture is creamy.
You will need to scrape down the sides a few times to get the mixture blended well.
Divide the mixture equally over the prepared crust.
Bake for about 25 minutes or just until the cheesecakes are firm to the touch. Do not over bake the mini cheesecakes.
Let the cheesecakes cool and then refrigerate them for 4 hours or until they are well chilled.
Top with strawberry, grapefruit mixture just before serving.
Strawberry Grapefruit Mixture
In a medium size bowl, combine the sliced strawberries, grapefruit and sugar.
Set the mixture aside for 5 minutes to macerate and then drain.
Adapted from Ricardo Magazine