Cheesecake is one of the first desserts I learned to cook. Soft, creamy and delicious – it was always a family favorite. But we sometimes found it painful to keep eating big slices of cake. That’s why this recipe is so amazing. It’s the perfect serving size because you’re using a muffin pan or cupcake pan to make the little desserts, instead of the traditional 9-inch springform pan.
Cheesecake can be simple, but it doesn’t have to be. My favorite thing about making cheesecake is that you can customize it and it always tastes great. I recommend zesting a whole lemon and including about a tablespoon in your cheesecake batter. The tart tartness of the zest will give it a nice bite as the citrus cuts through the density of the cream cheese. Often I skip the whipped cream filling and rely on the fruit filling/cheesecake combination to really shine.
This easy recipe is perfect for sharing, and the fruity filling is perfect for strawberry season. Enjoy!
Servings: 4-6 (makes 18 servings) Hands-on time: 40 minutes Total time: 1 hour 10 minutes Source: My Food and My Family (Kraft)
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla
1 cup whipped cream
2 cups strawberries
1 tablespoon lemon zest
- Heat the oven to 325°F.
- Combine graham cracker crumbs, 2 tablespoons sugar and butter; press into bottom of 18 paper-lined muffin cups.
- Beat cream cheese, vanilla and remaining sugar with mixer until well blended. Add eggs, one at a time, mixing on low speed after each until well blended. Pour over crusts.
- Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread over cheesecakes. Garnish with strawberries and zest.
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