Mini Ginger Almond Cheesecakes Food

MINI GINGER-ALMOND CHEESECAKES

Steps:

• Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in pan on a wire rack at room temperature.
• In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight). To serve, top with almonds, if desired.

MINI ALMOND CHEESECAKES WITH CHERRY FLAVORED FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
• Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
• Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

INDIVIDUAL MINI RASPBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor grind the almonds down to fine crumbs.
• Melt the butter and add to the almond crumbs.
• Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.
• Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.
• Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.
• Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.
• Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.
• Cool on a rack, then refrigerate.
• When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.
• Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!

MINI LEMON-GINGER CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
• Spoon into prepared muffin cups.
• Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
• Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.

MINI ALMOND CHEESECAKES

Steps:

• Preheat oven to 350.
• Grease twenty four 1-3/4-inch muffin cups; sprinkle about 1 teaspoon of the ground almonds into each cup. Gently shake so almonds coat bottoms and sides of cups (do not shake out excess nuts).
• For filling: In a medium bowl, combine cream cheese and granulated sugar. Beat with an electric mixer until smooth. Beat in the egg, 1/2 teaspoon vanilla, and almond extract. Spoon filling into prepared muffin cups, filling each three-fourths full.
• Bake about 18 minutes or just until tops start to turn golden. Cool in pans on a wire rack. Using a table knife, carefully loosen sides of cheesecakes from edges of cups. Lift out cups with knife.
• For topping: In a small bowl, stir together the sour cream, powdered sugar and 1/4 teaspoon vanilla. Spread topping on the cooled cheesecakes.
• Cover and chill for 1 to 6 hours. Before serving, garnish each cheesecake with a few additional slivered almonds.