Mini cheesecakes w/cherry sauce

By KeyIngredient

Ingredients

• Crust:
• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• Filling:
• 1 lb block-style cream cheese (2 8-oz pkgs) at room temperature
• 1/2 cup sugar
• 2 eggs
• 1 egg yolk
• 2 tsp all-purpose flour
• 1/2 tsp grated lemon rind
• 1/2 tsp vanilla
• pinch of salt

Preparation

Step 1

1Preheat oven to 325F. Line bottoms of 10 muffin wells with a circle of parchment paper.

2Combine graham cracker crumbs, sugar, salt and butter in a bowl and mix well until combined. Place about ¼ cup crumb mixture in each of prepared muffin wells, and use your fingers to press it into the cup, coming almost completely up the sides. Bake for 10 min or until crust is slightly browned at edges. Set aside.

3Turn oven temperature up to 350F. Beat cream cheese and sugar with an electric mixer until completely smooth. Add eggs and egg yolk, one at a time, beating well between additions. Add flour, lemon rind, vanilla and salt, and mix until fully incorporated.

4Divide filling between prepared crusts (filling should come up to the top of the wells), and bake for 18 to 20 min or until cheesecakes are fully set. (Don’t be concerned if filling cracks slightly.) Let cool and refrigerate for 1 hour, or until chilled. Run the point of a knife around the edge of muffin wells to loosen the cheesecakes.

5Combine cherries, lemon juice, sugar, cornstarch and juice or water in a heavybottomed pot over medium heat. Bring to boil and boil for 2 to 5 min, stirring occasionally, or until cherries have softened and liquid has thickened. Set aside to cool. Spoon cherries and a little juice over cheesecakes just before serving.