Sunday, June 13, 2010

Cheesecake Tarts

I wanted to bake something for boyfriend's birthday party this weekend, but I wanted it to be something he would like.  Not being a fan of frosting, and loving all things mayonnaise and cream cheese, I decided to go for cheesecake.  Since there would be 30 people at this party, I thought it would be best to make either cheesecake tarts or bars.  I walked into the store and notice mini graham cracker crusts pre-made.  Since there isn't much technique to making these crusts, I thought I would just buy them, make the filling, and top them with a fruit.  I wanted to make my own cherry topping, but was unable to find pitted cherries, so bought the store bought canned pie filling.

So here it is, the recipe for cheesecake tarts.  Very easy! And very professional looking!

Ingredients for 12:

1 package of 8 ounce cream cheese softened
1/2 cup sugar
1/2 tsp. vanilla
1 tbsp. lemon juice
2 eggs at room temperature
12 ready made mini graham cracker tart shells
1 cup sour cream room temperature
2 tablespoons sugar
1/2 tsp. vanilla
1 can of cherry pie filling


Step 1: Preheat oven to 325 degrees.
Step 2: Beat cream cheese on medium speed until fluffy
Step 3: Add 1/2 cup sugar, lemon juice, and 1/2 tsp. vanilla, and beat until just combined
Step 4: Add eggs, one at a time, and beat until just mixed in
Step 5: Place crusts on baking sheet, and fill the crusts with filling
Step 6: Knock pan on counter, and put in oven to bake for 15-20 minutes until the outside is firm, and the centers jiggle just a little
Step 7: In the meantime, mix sour cream, remaining vanilla, and remaining sugar
Step 8: Take cheesecakes out of oven, and spread the tops with sour cream mixture, and bake for 5 more minutes
Step 9: Take cheesecakes out and let cool at least 2 hours in refrigerator
Step 10: 1-3 hours before serving, top with fruit topping, and put it back in the refrigerator.

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