The manufacturing procedure is really simple, you simply require to follow the approaches that we have actually composed on this web page. The complying with are the phases of exactly how to cook Lemon Berry Swirl Mini Cheesecakes.
These bite-sized mini-cheesecakes make a perfect afternoon snack! With a creamy lemon base, and a tart and fruity berry swirl, they pair beautifully with their crunchy, gluten-free, sea salt and olive oil cracker crust. Or, infuse with vanilla and bake them on a gluten-free brownie bottom!
Ingredients
FOR THE BERRY SWIRL
- 1 cup frozen mixed berries
- 2 tablespoons granulated sugar
FOR THE CRUST
- 24 PARTNERS Free for All Kitchen Olive Oil & Sea Salt Crackers or Double Chocolate Brownie Thins
- 1 tablespoon granulated sugar (omit for Double Chocolate Brownie Thin crust)
- 3 tablespoons extra-virgin olive oil (substitute unsalted butter, melted, for Double Chocolate Brownie Thin crust)
FOR THE CHEESECAKE FILLING
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 3 tablespoons heavy cream
- 2 teaspoons lemon extract (omit for Double Chocolate Brownie Thin crust)
- 1 teaspoon vanilla bean paste (extract may be substituted)
- 1/8 teaspoon kosher salt
Instructions
TO MAKE THE BERRY SWIRL:
- Place the berries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes, or until syrupy. Puree in a food chopper and strain. Cool completely.
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