Special Feature: Products Sally Recommends
Individual Cheese Cakes
Makes 6 custard cup servings or
48 mini-muffin cups
1 1/2 cups graham crackers or vanilla wafers (about 7 ½ oz.)
1 tsp. ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
24 oz. cream cheese, room temperature
3/4 cup sugar
½ tsp. vanilla extract
2 large eggs
2 large egg yolks
¼ cup (1/2 stick) unsalted butter
¼ cup sugar
2 pints fresh fruit: raspberries, blueberries or strawberries
6 Tbsp. black raspberry liqueur (Chambord)
Preheat oven to 325˚F. Butter six 1 ¼ cup custard cups. Combine dry crust ingredients in a food processor. Drizzle melted butter into the dry ingredients to combine. Press 3 Tbsp. cookie mixture evenly onto bottom of each prepared custard cup.
In a stand mixer, combine the cream cheese, sugar, and vanilla, about 1 minute. Add eggs and yolks one at a time, beating well after each addition. Divide batter evenly among custard cups.
Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of the cups. Bake until cheesecakes are set in the center, about 45 minutes. Remove cheesecakes from the water bath. Cool completely. Cover with plastic; refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
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.
Serve warm berry sauce with cheesecakes.