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Sunday, 15 February 2009 04:08 |
Ingredients:
Berry Compote:
- Three 1 pint baskets strawberries (or berries of your choice), hulled and cut into thick slices
- 3/4 cup granulated sugar
- 1 1/2 cinnamon sticks
Cheesecake Filling:
- 1 1/2 pounds cream cheese, room temperature, cut into small pieces
- 1 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 tablespoon dark rum
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
- 3 eggs
Instructions:
Berry Compote:
- In a medium saucepan, combine berries, sugar, and cinnamon sticks.
- Cook over medium-high heat until compote thickens slightly and just coats the back of a spoon, about 15 minutes. Cool. You will use about 3/4 cup berry compote for the cheesecakes.
Cheesecake Filling:
- Place the cream cheese, sugar and salt in the large bowl. Beat with electric mixer until smooth, stopping occasionally to scrape down the sides rubber spatula.
- Turn the speed to high and continue to beat until creamy.
- Add the sour cream, rum, lemon juice, and vanilla, continue beating on medium speed until well blended.
- Add eggs and beat just until combined.
Assembly and Baking:
- Position rack in Center of oven and preheat oven to 350 degrees. Coat twelve 1 cup ramekins with cooking spray.
- Spoon about 1 tablespoon berry compote into the bottom of each ramekin, then fill with the cheesecake filling.
- Arrange the ramekins in a large baking pan with sides and fill the baking pan with hot water, reaching about halfway up the sides of the ramekins.
- Bake until the cheesecakes begin to pull away form the sides of the ramekin and are almost firm to the touch, 35 to 40 minutes.
- Remove ramekins to rack and let cool. Refrigerate covered, overnight.
- When ready to serve, run a sharp knife around the inside edges of each ramekin and invert the cake onto a serving plate. The compote will run down the sides of each cake. Garnish with slices of fresh strawberries or a few blueberries around the cake. Serve Immediately.
Recipe makes 12 individual cheesecakes.
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