INDIVIDUAL CHEESECAKES WITH MIXED-BERRY SAUCE
Categories Cake Berry Fruit Dessert Bake Cream Cheese Blueberry Raspberry Summer Chill Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 14
Steps:
- For cheesecake:
- Preheat oven to 325°F. Butter six 1 1/4 cup custard cups. Toss ground cookies with melted butter in medium bowl to blend. Press 3 tablespoons cookie mixture evenly onto bottom of each prepared cup; reserve remaining cookie mixture.
- Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Divide batter equally among custard cups. Sprinkle reserved cookie mixture evenly atop batter. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes. Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- For sauce:
- Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur.
- Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes.
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Don Nova
[email protected]I'm not sure what went wrong, but my cheesecakes didn't turn out very well. They were too crumbly and the filling was too runny.
Irfan Khanzada
[email protected]These cheesecakes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Ismail Patel
[email protected]I've never made cheesecake before, but this recipe was so easy to follow. The cheesecakes turned out perfectly.
Md Mohib Ullah
[email protected]These cheesecakes are the best I've ever had. I highly recommend them.
Romal Shah
[email protected]I'm so glad I found this recipe. These cheesecakes are now my go-to dessert.
Ashok Bhusal
[email protected]I made these cheesecakes for a party, and they were a huge hit! Everyone loved them.
Jane Edosomwan
[email protected]These cheesecakes were perfect! I will definitely be making them again.
kacey Jay
[email protected]These cheesecakes were a bit too dense for my liking, but the flavor was good.
Indira Ram
[email protected]The crust on these cheesecakes was a bit too thick for my liking, but the cheesecake filling was delicious.
tofajjal tofajjal
[email protected]These cheesecakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the cheesecake filling.
ponchillo molina
[email protected]I'm not a huge fan of cheesecake, but I loved these individual cheesecakes. They were the perfect size, and the mixed berry sauce was to die for.
Diana Moreen Mwaniki
[email protected]These cheesecakes were so easy to make, and they turned out beautifully. I used fresh berries for the sauce, and it was amazing.
MON SUN
[email protected]I've made these cheesecakes several times now, and they're always a crowd-pleaser. The crust is flaky and buttery, and the cheesecake filling is creamy and smooth. The mixed berry sauce adds a delicious tartness that balances out the sweetness of the
Rajkumar Budhathoki
[email protected]These individual cheesecakes were a hit! The mixed berry sauce was the perfect finishing touch.