Mini Strawberry-Swirl Cheesecakes
"If you bake them in individual ceramic ramekins, you don't even have to unmold the extras. Just keep them covered with plastic wrap in the refrigerator and enjoy them up to several days later, right out of the mold or unmolded and decorated with more sauce and berries. Just don't eat it standing up in front of the refrigerator. Mom definitely would not approve of that...."
INGREDIENTS
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Strawberry Compote:
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3 baskets fresh strawberries, 1 pint each, hulled and cut into thick slices
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3/4 C. granulated sugar
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1 1/2 cinnamon sticks
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Spago Cheesecake Filling:
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1 1/2 lb. cream cheese, cut into small pieces, at room temperature
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1 1/4 C. granulated sugar
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1/4 tsp. salt
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3/4 C. sour cream
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1 Tbs. dark rum
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1 Tbs. lemon juice
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2 tsp. vanilla extract
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3 eggs
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Water
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Sliced fresh strawberries or whole blueberries, for garnish
Comments & Reviews
Just A Pinch Sweepstakes