Best 2 Mini Apricot Cheesecakes Recipes
Indulge in a delightful journey of flavors with these exquisite Mini Apricot Cheesecakes, a symphony of textures and tastes that will tantalize your palate. These individual cheesecakes boast a graham cracker crust that provides a sturdy base for the creamy and velvety cheesecake filling, swirled with a luscious apricot jam that adds a touch of tangy sweetness. Each bite offers a perfect balance of flavors and textures, making these cheesecakes an ideal treat for any occasion. Whether you're a cheesecake aficionado or simply seeking a delightful dessert to impress your guests, these Mini Apricot Cheesecakes are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
MINI APRICOT CHEESECAKES
In Spy Hill, Saskatchewan, reader Carol Twardzik relies on vanilla wafers to create the no-fuss crusts for these darling individual desserts. For a different look and taste, vary the kind of jam that tops these tempting treats.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.
Nutrition Facts : Calories 114 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEESECAKES WITH APRICOT JAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
- Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
- Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
- Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.
Tips:
- Mise en Place: Before you start, make sure you have all the ingredients and equipment ready. This will make the process smoother and less stressful.
- Use Room Temperature Ingredients: For best results, bring your cream cheese, butter, and eggs to room temperature before you start baking. This will help them mix together more easily and create a smoother cheesecake filling.
- Don't Overmix the Batter: Overmixing can make the cheesecake tough and dense. Mix the ingredients just until they are combined.
- Bake the Cheesecake in a Water Bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
- Chill the Cheesecake Before Serving: This will help the cheesecake to set and make it easier to slice.
Conclusion:
These mini apricot cheesecakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to impress your guests. With a creamy cheesecake filling and a sweet apricot topping, these cheesecakes are the perfect balance of flavors and textures. So next time you're looking for a special dessert, give these mini apricot cheesecakes a try. You won't be disappointed!
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