This past Friday, I tried a brand new recipe. TWO WORDS: Mini. Cheesecakes. Yes, you heard me right. And they were just as delicious as they sound. I made them for a family get together, and everyone loved them! However, I had to leave them sitting out for a little bit before I served them, and they are much more delicious when they are cold. Just a little pointer. And now, for the recipe!
Ingredients:
1 cup (4 1/2 oz.) graham cracker crumbs
5 tbsp. sweet butter, melted
2 cups ricotta cheese
2 cups cream cheese, softened
2 tsp. vanilla extract
1 1/2 cups confectioners' sugar, sifted
3 large eggs
1 1/2 cups fresh blueberries (or whatever fruit you wish to use)
First, preheat the oven to 325F. Place 12 paper (or in my case, I used silicone) cups in a cupcake pan. Then, put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta cheese until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups, filling all the way (or very close to) the top.
Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cheesecakes and let them cool on a wire rack. When you pull them out of the oven, they will be puffed over, but after cooling they will sink in just enough to put fruit on top. Chill until time to serve, and top with your fruit of choice! You can store these covered for up to 2 days.
They are super cute and super yummy! I was really proud of them. Let me know if you like them, and if you like my blog so far feel free to click that little "follow" button over to the right :)
