|
Crust
|
|
8
whole chocolate graham crackers
|
|
3 tablespoons
butter, softened
|
1 tablespoon
sugar
Dispensers and Storage Options
|
|
2 tablespoons
almonds, finely chopped
|
|
Filling
|
|
16 ounces
cream cheese
|
1/2 cup
sugar
Dispensers and Storage Options
|
|
2
eggs
|
1 teaspoon
vanilla
Vanilla Selections Options
|
|
1/2 cup
fresh cherries, chopped
|
|
Topping
|
1 cup
whipping cream
Whipped Cream Whippers Options
|
1 teaspoon
sugar
Dispensers and Storage Options
|
|
12
fresh cherries
|
Equipment List:
Cooking Instructions
Preheat oven to 350 F.
Crust
Put graham crackers in the small bowl of a food processor fitted with the metal blade, and pulse until fine crumbs form. Add the softened butter, sugar, and almonds and pulse to blend. Divide mixture equally among 12 round molds in a mini cheesecake pan, pressing evenly into the bottom of each cup. Bake 10 minutes. Cool.
Filling
Place cream cheese, sugar, eggs and vanilla in the large bowl of a food processor, fitted with the metal blade and pulse until smooth. Pour filling into a medium mixing bowl. Fold in chopped cherries. Pour mixture onto baked crusts, dividing evenly and filling each cup almost to the top. Bake until set, about 15 minutes. Remove from oven and let cool completely. Transfer to refrigerator and chill thoroughly.
Topping
Place whipping cream and sugar in chilled large bowl of food processor. Whip until soft peaks form. Drop rounded tablespoonfuls on top of each cheesecake. Top with a fresh cherry.
Remove cheesecake pan from refrigerator 15 minutes prior to serving. Carefully unmold each mini cheesecake from pan. Serve.
Makes 12 mini cheesecakes
chefs™ Kitchen