Ingredients:
Makes 24
1/2 (12 ounce box) package vanilla wafers
1 (8 ounce) package cream cheese (room temperature)
1/4 cup and 2 tablespoons white sugar and 1/2 TBS of all purpose flour (mix sugar and flour together before adding it to the cream cheese).
1 egg (room temperature)
1 teaspoon of lemon juice
1/2 teaspoon vanilla extract
¼ cup of white chocolate (melted)
2 TBS of Strawberry Coulis
Preheat oven to 350 degrees. Line miniature muffin tins with miniature paper liners. Place a vanilla wafer into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Measure 1/4 cup of cheesecake batter and mix it with the melted white chocolate. Then add the two Tablespoons of Strawberry Coulis to your white chocolate mixture. Using a knife, swirl this mixture into the cheesecake batter. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes. Cool. Top with a teaspoonful of the Strawberry Coulis filling.
Strawberry Coulis
1 pint fresh strawberries or frozen work fine too.
1/3 cup white sugar
1 teaspoon vanilla
1/2 teaspoon vanilla extract
¼ cup of white chocolate (melted)
2 TBS of Strawberry Coulis
Preheat oven to 350 degrees. Line miniature muffin tins with miniature paper liners. Place a vanilla wafer into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Measure 1/4 cup of cheesecake batter and mix it with the melted white chocolate. Then add the two Tablespoons of Strawberry Coulis to your white chocolate mixture. Using a knife, swirl this mixture into the cheesecake batter. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes. Cool. Top with a teaspoonful of the Strawberry Coulis filling.
Strawberry Coulis
1 pint fresh strawberries or frozen work fine too.
1/3 cup white sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon of cornstarch (dissolved completely in a TBS of cold water)
Directions:
Wash strawberries and remove stems; cut large berries in half or roughly chop them. Set 1/3 cup aside and cook the other 2/3 cup. Combine strawberries, sugar, and vanilla in a saucepan. Add cornstarch mixture. Cook over medium-high heat, stirring occasionally. The mixture will bubble for a bit, but then juice will begin to form. Cook until sauce thickens, about 10-15 minutes. Remove from heat. In a blender or using a hand held immersion blender, puree the strawberry coulis. Add your remaining 1/3 cup of berries you set aside mix back into the topping. Keep in refrigerator. Top your cheesecake.
Tips:
Frozen strawberries work great too! Try using your favorite fruit like raspberries or blueberries. You can add red food coloring to give the sauce a vibrant look. If sauce isn't at your desired consistency, add teaspoon of cornstarch.
Directions:
Wash strawberries and remove stems; cut large berries in half or roughly chop them. Set 1/3 cup aside and cook the other 2/3 cup. Combine strawberries, sugar, and vanilla in a saucepan. Add cornstarch mixture. Cook over medium-high heat, stirring occasionally. The mixture will bubble for a bit, but then juice will begin to form. Cook until sauce thickens, about 10-15 minutes. Remove from heat. In a blender or using a hand held immersion blender, puree the strawberry coulis. Add your remaining 1/3 cup of berries you set aside mix back into the topping. Keep in refrigerator. Top your cheesecake.
Tips:
Frozen strawberries work great too! Try using your favorite fruit like raspberries or blueberries. You can add red food coloring to give the sauce a vibrant look. If sauce isn't at your desired consistency, add teaspoon of cornstarch.
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