Description
A recipe for Mini Cheesecakes

Ingredients

• Crust
  
• 3/4 cup graham cracker crumbs
  
• 2 tablespoons sugar
  
• 4 tablespoons butter or margarine, melted
  
• Filling
  
• 8 ounces Boar's Head Cream Cheese
  
• 1/4 cup sugar
  
• 2 tablespoons sour cream
  
• 1 teaspoon vanilla
  
• 2 teaspoons lemon juice
  
• 6 tablespoons milk
  
• 1 teaspoon unflavored gelatin powder
  
• 1 large egg yolk
  
• Garnish
  
• Fresh berries

Preparation
Preheat oven to 375°F.

Line 24 mini muffin cups with paper liners, or use foil cups with paper liners. Toss crumbs, sugar and butter together. Spoon 1 teaspoon crumb mixture into each paper liner and press down with finger. Place muffin pans, or paper-lined foil cups, on cookie sheet, position on center oven rack and bake until shells are crisp and golden, about 8 minutes. Cool.

Place cream cheese, sugar, sour cream, vanilla and lemon juice in food processor bowl and process until smooth, about 15 seconds, scraping once or twice with rubber spatula to make sure mixture is completely smooth.

Place milk in small saucepan, sprinkle gelatin over it and allow to soften 3 to 4 minutes, then stir with whisk. Heat over medium heat, stirring constantly with whisk about 1 minute, until mixture begins to boil. Remove from heat.

In small bowl, beat egg yolk with whisk until frothy. Add a little milk mixture to warm eggs and prevent scrambling. Add remainder of milk to egg. Heat over medium heat, stirring constantly, just until mixture begins to simmer. Remove from heat and pour through strainer into cream cheese mixture. Process until blended.

Fill each crust-lined cup with filling. Refrigerate until set, about 2 hours. Garnish each with a berry and serve.

Nutrition
no information available

Serves
Yield:24 mini cheesecakes

Variations
no information available