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Mini Black-Bottom Cheesecakes with Jam Recipe

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This recipe for Mini Black-Bottom Cheesecakes with Jam is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 plan chocolate wafer cookies, broken
3 T unsalted butter, melted
8 oz cream cheese at room temperature
1/4 c sugar
2/3 c creme fraiche or fromage blanc at room temperature
2 large eggs
2 t pure vanilla extract
1/4 c seedless raspberry or apricot jam warmed
Directions:
Directions:
Preheat the oven to 350º. Line a standard 12-cup muffin tin with foil baking cups and lightly spray the cups with vegetable oil.
In a food processor, finely crush the chocolate wafers. Add the butter and process until fine crumbs form. Spoon the cookie crumbs into the prepared foil baking cups and press with the bottom of a glass to compact the crumbs. Bake for 5 minutes, or until the crusts are almost set. Leave the oven on.
In a medium bowl using an electric mixer beat the cream cheese and the sugar at medium speed until smooth. Beat in the fromage blanc or creme fraiche until incorporated, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them 2/3 full. Bake the cheesecakes for about 15 minutes, or until the centers are slightly jiggly. Remove from the oven and spoon 1 t of the warmed fruit jam on top of each cheesecake.
Transfer the muffin pan to the freezer and chill the cheesecakes until cooled, about 15 minutes. [If you are in a hurry, you can let the cheesecake's cool to room temperature and then refrigerate them.]
Carefully, remove the cheesecakes from the muffin tin and peel off the foil baking cups. Transfer the cheesecakes to a platter or plate and serve.

Make ahead: The cheesecakes can be refrigerated for up to 4 days.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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