Individual Strawberry Cheesecakes
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
50 mins
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Servings
6 servings
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Course
Dessert
Individual Strawberry Cheesecakes
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Individual Strawberry Cheesecakes - indulge in super creamy cheesecake, buttery shortbread crust, and sweet summer strawberries that create this shortcake inspired dessert!
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Ingredients
- 2 cups shortbread cookie crumbs approx. 7 oz. cookies
- 4 Tablespoons butter melted
- 2- 8 oz. cream cheese room temperature, blocks form
- 2/3 /3 cup granulated sugar
- 1/2 /2 teaspoon vanilla extract
- 1 egg room temperature
- 2 egg room temperature, yolk
- 3 cups strawberries quartered
- 1/3 /3 cup granulated sugar
- Whipped Cream mint, or basil leaves to garnish, optional
Instructions
- Pre-heat oven to 325°F. In a food processor*, add shortbread cookies and pulse until they're a fine crumb. Place in a bowl and stir in melted butter. Place 1 1/2 Tablespoons of the crumb mixture in the bottom of 6 8-oz. wide mouth mason jars and pat down to create a crust. Set aside.
- Using an electric mixer, beat together room temperature cream cheese, sugar, and vanilla for 2-3 minutes until light and fluffy. Add eggs one at a time, beating between each addition. Scrape the sides of the bowl as needed.
- Divide the cheesecake batter evenly between the jars (approximately 1/2 cup in each jar). Top each jar with the remaining crumbs, gently pat down the crumbs to create the top crust. Place jars in a large roasting pan or baking dish with sides. Add enough hot water to the pan until it reaches halfway up the sides of the jars to create a water bath for the cheesecakes. Bake for 45-50 minutes until the center is just set. Remove from water bath and cool completely (approximately 1 hour). Cover and refrigerate until cold, at least 2 hours.
- Just before serving, combine strawberries and sugar in a bowl. Set aside and let strawberries macerate (become soft and release juices) for 15 minutes. Serve on top of cheesecakes, add whipped cream and garnish as desired.
Notes
- If you don't have a food processor, you can put the cookies in a large ziplock baggie and roll over them with a rolling pin.
- You could also use 8 oz. ramekins - if you use a differently sized ramekin you may need to adjust cooking time.
- Room temperature ingredients are critical!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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