This recipe makes for a dozen cheesecake cups. You can top it with any preserves you like to be honest. You can also decorate it nicely, for example, just before serving, pipe the top with homemade whipped cream or thawed frozen whipped topping and a slice of related fruit (depending on your preserve. If the preserver you are using is strawberry, then decorate it with a slice of fresh strawberry/strawberry flower).
You can also make this cups into a single cheesecake in a 6 or 7 inch spring form pan.
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Step 1: Ingredients and Method
12 vanilla wafer cookies
2 blocks of cream cheese at 8 oz each, room temperature
3/4 c sugar
1/2 c sour cream
2 tbsp flour
1 tsp vanilla essence
1/2 tsp grated lemon rind
1/4 c strawberry preserves, stirred
Position racks in center and lower part of oven. Place roasting pan on lower rack, fill halfway with water.
Preheat oven to 325 F
Line muffin pan with cupcake liners and place a vanilla wafer cookie on each.
At medium high speed, beat cream cheese and sugar until fluffy. Beat in the rest of the ingredients until combined, about 1-2 minutes.
Pour batter into liners and bake on center rack for 25 minutes (center will be no longer jiggle).
Cool in pan for 10 minutes. Remove from pan onto rack and cool completely then chill in the fridge.
Just before serving, spread with strawberry preserve.
Sometimes I make these cheesecake cups pink instead white/vanilla. For that you will need:
1 tbsp imitation strawberry extract (optional. there are two kinds available in the market, clear color or just somewhat light pink)
10 drops red food coloring
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