1 c. chocolate cookie or vanilla wafer crumbs
2 tbs. sugar
Pinch of sale
2 tbs. unsalted butter
16 oz cream cheese
¼ c. heavy cream
½ c. sugar
Pinch of salt
Have all ingredients at room temperature. Preheat over to 350. Lightly coat cups of mini cheesecake pan with non stick cooking spray.
For the crusts, in a small bowl, combine cookie crumbs, sugar and salt. Add melted butter and stir to combine. Divide mixture evenly amongst the cups and use fingertips to press evenly in to the bottom. Bake until cups are set… my oven is about 5 minutes. Recipe says 10.
For the filling, in the bowl of stand mixer fitted with flat beater, beat the cream cheese on low until smooth, 2-3 minutes. Increase speed and add eggs one at a time. Add cream until smooth, then add sugar and salt until well incorporated.
Pour batter in to the crusts, dividing evenly among the cups. Bake until cheesecakes are set, about 20 minutes. Transfer to wire rack, cool completely. Refrigerate for 2 hours before unmolding.
Add 2 tbs. fresh lemon juice and 1 ½ tsp fresh lemon zest to the batter along with heavy cream. I use more juice… I basically squeeze the lemon until I can’t get anymore out of it.
After beating in sugar and salt, add 1/3 c strawberry puree into the batter. Place a strawberry slice on top before serving.
After sugar and salt, add 1/3 c. of pureed raspberries in to batter. Place 1 whole raspberry on top before serving.