Cooking and recipes: A spicy version of mini cheesecakes Cooking and recipes

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)

Ingredients:

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

3 eggs

1 cup whipped cream

2 cups strawberries

1 tablespoon lemon zest

Directions:

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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Twitter: @ColinMCrawford

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