Individual Mini Butter Tart Cheesecake Food

MINI CHEESECAKE TARTS

Steps:

• Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in extracts.
• Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
• (Let excess crumbs remain, evenly covering bottom of each tart pan.)
• Place tart pans on a baking sheet.
• Divide cheesecake batter evenly between tart pans.
• Bake at 350° for 18 to 20 minutes or until set.
• Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
• Divide fruit evenly, and arrange decoratively over each cheesecake.
• Garnish with mint, if desired.

INDIVIDUAL MINI BUTTER TART CHEESECAKE

Steps:

• Mix together crumbs and melted butter.
• Press into 12 muffin tins lined with paper liners.
• Bake 350F 10 minutes Set aside.
• In saucepan over medium heat, combine butter, brown sugar and corn syrup.
• Bring to a boil.
• Stir in raisins.
• Spoon equal amounts onto each crust.
• In a bowl, beat cream cheese, sugar and vanilla til very smooth.
• Add eggs, beating til smooth.
• Spoon equal amounts over filling in each crust.
• Bake 350F 20 mins or until set.
• Serve drizzled with butterscotch sauce.

MINI LEMON CHEESECAKE TARTS RECIPE

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
• Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
• For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
• While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
• Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.

PRIZE MINI BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
• Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.

LITTLE BUTTERMILK CHEESECAKES WITH HONEY ROAST SUMMER FRUITS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
• Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
• Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you're ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.