Individual cheesecakes for the cheesecake lover
- 1 cup all purpose flour
- 1/3 cup almond flour or ground almonds
- 2 tablespoons brown sugar
- 1/4 teaspoon sale
- 6 tablespoons butter, cold
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 2 tablespoons heavy cream OR sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional Swirl-ins
- 1 ounce bittersweet or semisweet chocolate, melted
- 2 tablespoons of good quality jam or pie filling
To make the crust: Preheat your oven to 425 degrees. Whisk together the flour, almond flous, sugar and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
Divide the crumbs among the 12 mini cheesecups.(Mini cheesecake pan required) Press them firmly to the bottoms and about 1/2 inch up the sides. Bake in the preheated oven for 8 - 10 minutes until set and just beginning to color. Remove from the oven and let cool. Reduce the oven to 325 degrees.
To make the batter: In a medium sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla, mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scan half teaspoon of melted chocolate jam, if desired and use a knife blade to swirl it into the batter.
To Bake: Bake the cheesecakes in the preheated 325 degree oven for 18 - 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes. The tops will sink slightly. Use a knife to gentle loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife netween the crust and the metal disk to free up the cheesecake.
Just before serving, garnish with fresh berries or pie filling and whipped cream if desired.