Cherry Mini Cheesecakes
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Cream Cheese (softened)2 large
Egg (room temperature)Directions:
1
Preheat oven to 325 degrees F
2
Lightly butter 6 (6-ounce) ramekins Melt the butter in a medium skillet over medium heat
3
Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes
4
Divide the cherries with their juices evenly among the prepared ramekins
5
Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth
6
Pour the filling into the ramekins
7
Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes
8
Cool the cheesecakes on a rack in the ramekins
9
Cover and refrigerate for at least 2 hours before serving
10
When ready to serve, run a small knife around the outside of the cheesecakes
11
Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom
12
Lightly dust with cocoa