I’d consume about five of these Mini Strawberry Cheesecakes by Anna Robert!  FULL RECIPE. Become a Baker Spotlight like Anna at http://rushionskitchen.com/become-a-featured-baker/


For the crust:
2 cups of graham cracker crumbs
1.5 tbs of granulated cane sugar
1.5 tbs of dark brown sugar
5 tbs of melted unsalted butter

For cheesecake filling:
16 ounces of cream cheese (softened to room temperature)
1/4 cup of sour cream (also at room temperature)
1/3 cup of granulated cane sugar
1 tsp of pure vanilla extract
2 large eggs (at room temperature)
(Crack the eggs into one cup and lightly mix together so that yolks are broken. I also add in the vanilla to the mixture and sit to the side)

For the strawberry topping:
3 cups of fresh sliced strawberries (frozen strawberries would also work)
1/3 cup of granulated cane sugar
1 tsp of pure vanilla extract
2 tsps of fresh lemon juice
1/2 tsp of lemon zest
(It’s also nice to save a dash of lemon zest for each individual cheesecake as a final topping)


For the crust:
Preheat the oven to 325°F.
Spray and line each individual cup with parchment paper. (I typically use two 6 cup quiche/muffin pans. In regards to the parchment paper, cupcake liners and/or buttering the bottem well would work as well).
Use a blender/food processor to process the graham crackers till they are uninformed crumbs.
Add in the melted butter and sugar and process only until evenly coated.
Add the crust mixture to each cup, firmly pressing down and creating a leveled surface.
Pre-bake the crust for 3-4 minutes, remove from the oven and let cool while you work on the mix.

For the filling:
(Preferably) In a mixer with a paddle attachment, add in the creamcheese and beat until smooth.
Add in the sour cream and mix until fully incorporated, add in the sugar and again, mix until fully incorporated.
Slowly add in the egg and vanilla mixture, making sure each dose is completly combined. If you add it in too fast you risk the chance of the mixture breaking!
Now with the filling completed, pour and evenly distribute it in each cup.
Place in oven (still at 325°F) and bake for 15-18 minutes. The tops of the cheesecakes should be firm/set, check on it at the 14 minute mark to see how it is fairing.
Once this is achieved, remove from oven and let it completely cool till it’s at room temperature.
Carefully remove the cheesecakes from the pan and let it chill in the refrigerator as you make the sauce and/or you’re ready to serve.

For the topping:
In a medium-sized sauce pan, add in sliced strawberries, cane sugar, lemon juice and lemon zest and mix until strawberries are fully coated.
Stir the mixture over medium heat till it starts to boil (the strawberries should make the mixture liquidity, if not, you could add in 2 tbs of water).
Let it stay at a boil for 5-6 minutes while stirring consistently. Reduce heat to low and stir occasionally while the strawberries continue to cook and thicken. This will take 10-15 minutes.
Once sauce is thickened, remove from heat and let it cool. You want the sauce to be completly cooled before topping the cheesecakes, so after the sauce reaches room temperature, place it in the refrigerator to cool down further. You could also place it in an ice bath if you need to serve the desserts as soon as possible.

Once everything is chilled, remove from fridge and top each cheesecake with 2 tbs of the strawberry topping, add a dash of lemon zest on top to finish and enjoy!