Mini Mascarpõne Cheesecakes with Gingersnap Crust
By FoodieCrush Servings: 12 mini cheesecakes
Ingredients: 5 ounces (about 1 cup) gingersnap cookies 2 tablespoons butter, melted 1 8-ounce package Wisconsin Mascarpone Cheese, room temperature 1 8-ounce package cream cheese, room temperature ¾ cup sugar 1 ½ teaspoons vanilla 4 large eggs, room temperature ½ cup strawberry or raspberry jam 1 cup whipped cream* or sour cream for topping, if desired
Directions:
Suggest ed toppings :
N Peppermint chips Chopped candy canes Red hot candies Chopped mint chocolates Mini white chocolate chips Shredded coconut Nonpareils
Preheat oven to 350°F.
Colored sugars
In food processor, process gingersnaps into fine crumbs. Add melted butter and mix. Press 1 tablespoon of mixture into bottom of 12-cavity (2-inch diameter) mini cheesecake pan (or muffin tin with liners). Bake 5-7 minutes. Remove and cool.
Raspberries or Blueberries
Reduce oven temperature to 325°F. In large bowl or stand mixer, mix Mascarpone and cream cheese. Add sugar and vanilla; mix 2-3 minutes. Add eggs, one at a time, and mix until just combined. Do not overmix. Fill cheesecake cups slightly more than 3/4 full. Place on baking sheet and bake for 12-15 minutes or until puffed and golden but not browned. Remove from oven and cool 15 minutes; refrigerate 1 hour or up to 3 hours. Run a knife around edges of cheesecakes and remove from tin. Top each with dollop of jam and whipped cream or sour cream; decorate as desired. * Beat 1/2 cup fluid whipping cream for 1 cup whipped cream.
Chopped nuts Chopped candy bars