Mini Strawberry Grapefruit Cheesecakes
These mini strawberry grapefruit cheesecakes are delectable, creamy little morsels crowned with a mixture of sweet and bittersweet fruits
Servings 12
Ingredients
- CRUST
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons melted butter
- CHEESECAKES
- 2 packages cream cheese softened (250 grams each)
- 2/3 cup granulated sugar
- 1/3 cup sour cream
- 2 large eggs
- 1/2 teaspoon vanilla extract
- TOPPING
- 2 cups sliced strawberries
- 2 grapefruits peeled and skin removed cut into small pieces
- 2 tablespoons sugar
Instructions
- 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.
Notes
Adapted from Ricardo Magazine