Mini-Cheesecakes

I love having these luscious little cheesecakes in the freezer to take out when there’s no time to make dessert. Top them with any jelly you have on hand or whip up some of Mom’s blueberry sauce.

by Elizabeth Savoie Dronet

Crust

24 ginger snap cookies (about one per cheesecake)

3 tablespoons butter, melted

nonstick cooking spray

foil baking liners, papers removed if they come with your set

Filling

2 packages (8 ounces each) cream cheese

1 cup sugar

3 large eggs

2 teaspoons pure vanilla extract

1/4 teaspoon salt

3 tablespoons lemon juice

3 cups sour cream

Use a food processor to make fine crumbs from the ginger snap cookies. Stir together the cookies and melted butter in a mixing bowl.  Line the bottom of each muffin cup with foil liners. Spritz each liner with nonstick spray and press 1 tablespoon into each cup to cover the bottom.

Preheat oven to 350.

In a mixer, blend the cream cheese and sugar well.  Be sure to get out all the lumps at this stage.  Add the eggs, one at a time, and blend well after each addition.

Add the vanilla, salt, and lemon juice.  Blend well.

Blend in the sour cream.

Fill each muffin cup 3/4 full.  Store extra batter in fridge while cheesecakes bake.

Put the muffin pan on the middle rack and bake for 10 minutes. The cheesecakes may not look done and may have a wiggle in the center, but take them out anyway. Let the pan cool.

If you have more than one muffin pan, place the cheesecakes in the freezer in the muffin pan until solid.  Then transfer to a freezer gallon ziplock.  If you only have one muffin pan, transfer the cooled cheesecakes to a sheet pan and freeze until solid.  Be very careful when you lift them out of the muffin pan so they keep their shape.

Transfer frozen cheesecakes to a ziplock and freeze. When ready to serve, remove from freezer for 15-20 minutes before eating. Top with pie filling or jelly. Cherry preserves is our favorite.

Mom’s Blueberry sauce from Frozen Lemon Cheesecake
1         pint  fresh or frozen blueberries
1/2    cup  water
1/4    cup granulated sugar
1         tablespoon  fresh lemon juice
1         tablespoon  cornstarch
2        tablespoons  cold water