Serve these simple and beautiful mini Strawberry Cheesecakes at your next tea.
Strawberry Cheesecakes
2014-11-19 04:09:25
Yield: 16 mini cheesecakes • Preparation: 30 minutes • Bake: 35 minutes • Refrigerate: 4 hours
Ingredients
- ½ cup butter, softened
- ¾ cup sugar, divided
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- 2 (8-ounce) packages cream cheese, softened
- 2 large eggs
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup strawberry jam
Instructions
- Preheat oven to 350°.
- In a medium bowl, combine butter and ¼ cup sugar. Beat at high speed with an electric mixer until light and creamy. Add flour and salt, beating at low speed until combined.
- Transfer dough to an 8-inch square pan. Using floured hands, press dough flat, building up a ½-inch edge on all sides.
- Bake until light golden brown, approximately 15 minutes. Set aside to cool.
- In a medium bowl, combine cream cheese, eggs, remaining ½ cup sugar, lemon zest, and lemon juice. Beat at medium speed until mixture is smooth and creamy, 2 to 3 minutes. Spread evenly over baked crust.
- Drop jam by tablespoonfuls onto cheesecake mixture. Drag a knife through jam and cheesecake to create a swirled pattern.
- Bake until cheesecake is mostly firm with only a slight jiggle in the center, approximately 35 minutes. Remove to a wire rack, and let cool completely in pan.
- Cover, and refrigerate for at least 4 hours and up to 1 day.
- Using a 1½-inch round cutter, cut 16 rounds from pan when ready to serve.
- Cheesecakes may be stored in an airtight container in the refrigerator for up to 3 days.
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