Mini Classic Cheesecake with Strawberry Preserve Sauce

December 16th, 2011 § 0 comments § permalink

Makes 1 dozen Cheesecakes

*Recipe from


2 cups graham crackers, crushed
3 tablespoons butter, melted
2-8 ounce packages of cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
Strawberry Preserve Sauce (recipe follows)


Preheat oven to 350°F. Line one 12 cup mini muffin tins with paper liners. In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened. Spoon about 1 tablespoon of crumbs into each liner and pack down (a shot glass in a useful tool for this!). Bake the crusts for about 8 minutes. Meanwhile, cream together cream cheese, sugar, eggs, and vanilla until well combined. Top each crust with the mixture, filling the cups almost to the top. Bake for 20 minutes. Transfer to wire racks to cool completely. Top each cheesecake with about ½ teaspoon for the berry topping. Chill in the refrigerator for an hour before serving. Store leftovers covered in the fridge.

Strawberry Preserve Sauce

Makes 1 cup sauce


½ cup strawberry preserves
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup rose wine or water


Bring all ingredients to aboil in a small sauce pan, continue to boil a few minutes, and then reduce heat to a simmer and let reduce by about ¼ or until desired consistency, stirring often. Cool and store in an airtight jar in the refrigerator.

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