Mini Strawberry Cheesecakes

By á-2700

Paula Deen

Ingredients

• Crust:
• 2 1/4 cups crushed chocolate wafer cookies
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 egg white, lightly beaten
• Filling:
• 2 (8 oz) pkgs. cream cheese, softened
• 1 cup sugar
• 2 tsp. strawberry extract
• 2 large eggs
• 1/2 cup sour cream
• 2 Tbsp. all-purpose flour
• 1/2 tsp. red food coloring (optional)
• Garnish: whipped cream, strawberry heat cutouts

Preparation

Step 1

To prepare crust: preheat oven to 350.

In a small bowl, combine crushed cookies, sugar, melted butter and egg white, stirring well. Press mixture into bottom and halfway up sides of 24 (2-inch) miniature cheesecake pans. Bake for 8 mins.

To prepare filling: In a large bowl, beat cream cheese, sugar and strawberry extract at medium speed with a mixture until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream, flour, and, if desired, food coloring.

Spoon batter into prepared crusts, and bake for 16-18 mins. or until centers are set. Cool completely. Store, covered, in refrigerator up to 3 days. Garnish with whipped cream and strawberry heat cutouts, if desired.