Chef Revsins's Little Cheesecakes With Driscoll's Strawberries

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 lb driscoll's strawberry, rinsed, dried and hulled
• 1/2 lb cream cheese, room temperature
• 6 fluted paper baking cups
• 6 vanilla wafers (to fit in bottom of muffin cups) or 6 sugar cookies (to fit in bottom of muffin cups)
• 1 egg
• 1/2 cup sour cream
• 1/4 cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/2 teaspoons flour
• 1/4 cup raspberry jelly or 1/4 cup strawberry jelly

Recipe

• 1 preheat oven to 325f with rack in the middle.
• 2 separate muffin papers and set in muffin tins.
• 3 put one cookie in the bottom of each cup.
• 4 beat cream cheese on low speed until vey smooth, scraping down the bowl once or twice during process.
• 5 gradually add egg and continue to beat until mixture is smooth.
• 6 add sour cream, sugar, lemon juice, vanilla and salt and beat until smooth, scraping down sides of bowl as necessary.
• 7 sprinkle flour over batter and mix.
• 8 divide the batter among the muffin cups and give the tin a gentle shake to level the batter.
• 9 bake for 25 minutes or until the cakes are set - gently shake the tin to test.
• 10 place the tin on a rack and cool cakes completely.
• 11 carefully, remove the cakes from the tin and refrigerate for several hours or overnight until well chilled and firm.
• 12 to serve: rinse, drain, and hull the berries.
• 13 stand each berry on its flat hulled end and slice thinly, keeping them in their original shape.
• 14 set aside.
• 15 heat jelly in a small pan over low heat until liquid.
• 16 with a small spoon, drizzle a small amount of jelly over the cakes, using the back of the spoon to spread it evenly over the tops.
• 17 pick up a berry and open it like a deck of cards and fan it over the top of a cake.
• 18 layer a second berry over the top of it.
• 19 re-warm jelly and spoon over the tops of the berries.
• 20 enjoy!