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Recipe of Cherry Mini Cheesecakes
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Recipe of Cherry Mini Cheesecakes
Recipe

Cherry Mini Cheesecakes

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Try this delicious sweet snack, it is a recipe for mini cherry cheesecakes you can enjoy them as dessert or snack.
Learn more about FAGE

Ingredients

6 portions
  • 1/3 cups Yoghurt Greek Style FAGE® Total 0%
  • 4.5 ounces flour
  • 3 tablespoons sugar, powdered
  • 1/8 teaspoons salt
  • 5 tablespoons butter, cold, cut into small pieces
  • 3 1/2 teaspoons Water, frost
  • 1 1/4 cups pitted cherries, chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon Water
  • 2 tablespoons lemon juice, cool
  • 1/2 teaspoons cornstarch
  • 3/4 cups cream cheese
  • 1/3 cups granulated sugar
  • 1/2 teaspoons vanilla extract
  • 1 egg, big

Preparation

Wrap a pyrex or ceramic plate with waxed paper. Place the flour, powdered sugar and salt in a food processor and combine. Add the cold butter and sprinkle with water and ice. Press 10 times or until the mixture looks like thick flour. Pour the mixture into the baking pan, preparing it in advance. Press the mixture to the bottom of the plate or pyrex. Bake at 350ºF for 23 minutes or until lightly browned. Allow to cool completely. Reduce oven temperature 325ºF.
Place the cherries, q spoonful of granulated sugar and 1 tablespoon of water in a small saucepan. Bring to a boil. Reduce heat and cook for 5 minutes or until cherries are tender. Mix the lemon juice and cornstarch (cornstarch) in a small bowl, stirring with a blender . Stir the cornmeal mixture into the cherry mixture and cook for 1 minute or until thick. Cool the mixture slightly. Pour the cherry mixture into the food processor, and process until smooth. Place the mash mixture in a container and set aside.
Clean the food processor. Add the cream cheese and the rest of the ingredients in the processor until the mixture is smooth. Add the cream cheese mixture in the refrigerated dough and distribute evenly. Add the cherry mixture on top of the cream cheese mixture and mix with a knife. Bake at 325ºF for 36 minutes or until set. Cover and refrigerate for at least 3 hours.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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