Bite-sized and big on flavour Cheesecakes
Mini Strawberry Grapefruit Cheesecakes
Crust 3/4 cup (95 g) graham cracker crumbs 1 tbsp sugar 2 tbsp (30 mL) melted butter 2 blocks (8 oz/250 g each) cream cheese, softened 2/3 cup (140 g) sugar 1/3 cup (75 mL) sour cream 2 eggs 1/2 tsp (2.5 mL) vanilla extract
Topping 2 cups (270 g) sliced strawberries 2 grapefruits, peeled raw and cut into skinless segments, then halved (see note) 2 tbsp sugar
Crust With the rack in the middle position, preheat the oven to 350 F (180 C). Line 12 muffin cups with paper liners.
In a bowl, combine all the ingredients.
Press lightly at the bottom of each muffin cup.
Bake for 10 to 12 minutes or until lightly golden brown. Let cool.
Adjust the oven temperature to 325 F (170 C).
Cheesecakes In a food processor, purée the cream cheese and sugar until smooth.
Add the remaining ingredients and process until creamy.
With a spatula, scrape the sides a few times during the process. Spoon the mixture onto each crust.
Bake for about 25 minutes or until the cheesecakes are firm and slightly puffed. Do not over bake. Let cool and refrigerate for 4 hours or until completely chilled.
Topping In a bowl, combine the fruit and sugar. Let macerate for 5 minutes. Drain.
Remove the paper liners, if desired.
Top the cheesecakes with the fruit mixture.
Makes 12.