Day 22 - Mini-Cheesecakes with Cranberry Topping

Today I made a favorite of Michael's.  They are bite size so no guilt eating these and they satisfy your cheesecake cravings.  You can top them with lemon curd or a cranberry topping which is great for the holidays.  I have also topped with a strawberry glazed with jam.

Ingredients:

1 cup graham cracker crumbs (8 double cookies)
4 tablespoons unsalted butter
1 package (8 ounce) cream cheese, softened
1/3 cup sugar
1 large egg
2 tablespoons sour cream
1/2 teaspoon vanilla
2 teaspoons lemon juice, freshly squeezed

Ingredients for Cranberry topping

1/4 cup water
1/4 cup plus 2 tablespoons sugar
1 cup cranberries (fresh or frozen)
2 and 1/2 teaspoons cornstarch

Preheat oven to 375 degrees.

In a medium bowl, stir together the graham cracker crumbs and butter until evenly mixed.  Spoon 2 rounded teaspoons of the crumb mixture into each depression of 24 mini-muffin tins  (1 and 3/4 inch by 1 inch tins) and press into the bottoms and up the sides.

In an electric mixer,  beat cream cheese and sugar about 3 minutes until very smooth, preferable with the whisk beater.  Beat in the egg, scraping the sides of the bowl.  Add the vanilla and lemon juice and beat until incorporated.  Add the sour cream and beat just until the mixture is blended.

Fill each graham cracker-lined depression almost to the top with the batter, using a spoon.  Set mini-muffin pans on a baking sheet in the oven.  Bake for 10 minutes.  For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.  The cakes will puff up but deflate on cooling, leaving shallow hollows perfect for filling with the topping.

Cook completely in the pans on wire racks.  Refrigerate for at least 3 hours.

To unmold the chilled cheesecakes, fill the sink with a few inches of hot tap water.  Carefully dip each pan into the water for about 30 seconds, being careful not to allow the water to get to the top of the pan.  Use a small metal spatula or sharp knife to slip in between the sides of the cakes and the pan to pop out the cakes.  There is no need to run the spatula around the sides; the hot water makes the unmolding easy.

For filling, combine all the topping ingredients in a small saucepan and bring to a boil stirring constantly.  Stop stirring and reduce heat and simmer for 1 minute, swirling the pan occasionally.  The mixture will be thickened but pourable.  Allow it to cool to room temperature.  Use a small spoon to place 3-4 berries with the glaze onto each unmolded cheesecake.