Tuesday, May 18, 2010

Mini Baked Strawberry Cheesecakes

Photo taken from: Ungourmet.com
2 cups gingersnaps or graham crackers, crushed
10 Tblsps butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 tsps vanilla extract
1 1/2 cups confectioner's sugar
3 eggs, lightly beaten
Fresh sliced strawberries

Preheat oven to 325 degrees F. Place 24 paper baking cups into muffin pans.

Put the cookies into a food processor & pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a Tblsp of the cookie mixture into each paper cup & press firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla & confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust.

Bake for 25-30 minutes. Remove pan from oven & cool 5 minutes. Then remove the cheesecakes & cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with sliced strawberries.

Makes 24 'cupcakes'.

Recipe Taken From Noble Pig.com
Originally From The Ungourmet.com