Mini Strawberry Champagne Cheesecakes Food

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

MINI CHOCOLATE-STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
• Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
• Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.

STRAWBERRY CHEESECAKE MINIS

Steps:

• In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. , Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). , Spoon pastry filling into the center of each cheesecake. Store in the refrigerator.

MINI STRAWBERRY CHEESECAKES RECIPE

Steps:

• Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
• To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
• Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.

MINI STRAWBERRY CHAMPAGNE CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
• Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• Reduce oven to 300°F (148°C).
• To reduce and thicken the champagne, add the champagne and cornstarch to a medium sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
• In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• Add the sour cream and vanilla extract. Beat on low speed until well combined.Add the champagne reduction and mix until combined.
• Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• Add about a tablespoon of chopped strawberries to each cheesecake crust so there's an even layer at the bottom of each.
• Add the filling to each cheesecake cup until cups are mostly full.
• Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When cheesecakes are cooled, remove them from the pan.
• When the cheesecakes are cool, make the whipped cream. Add the cornstarch to the champagne and whisk together, then stir in the strawberry puree.
• Add the champagne mixture to a medium-sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
• Add the heavy whipping cream, powdered sugar, champagne mixture and red food coloring to a large mixer bowl, then whip on high speed until stiff peaks form.
• Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
• Add some sprinkles to the top, if desired, then refrigerate until ready to serve.