Strawberry Cheesecakes with Cocoa Crusts drizzles with Semi Sweet Chocolate

Mini Strawberry Cheesecakes with Cocoa Crusts

Mini Strawberry Cheesecakes are the kind of desserts I'd imagine are served at summer garden parties. I imagine as I've never, ever been to a party described as such.

We may not have gardens and parties; we all have summer. More or less. And strawberry cheesecakes don't need gardens or parties to be enjoyed. I should know. I made and ate these mini strawberry cheesecakes without the benefit of either.

So this was about making the most of summer's strawberry season. The strawberry preserves were made fresh. But a good quality store bought preserve will do.

Strawberry Cheesecakes with Cocoa Crusts is a small batch recipe for those in the summer garden party set... and/or those who will only eat fresh strawberries in summer.

Strawberry Cheesecakes with Cocoa Crusts

Text and Photo by Jac Kyles Baker

Makes 4 mini cheesecakes

Ingredients

For the cream cheese filling:

4 oz cream cheese, room temperature

1/4 cup sour cream, drained*

1/4 cup granulated sugar

3 tsp cornstarch

2 TB strawberry preserves, homemade or store bought

For the cocoa crust:

2 TB unsalted butter

1 TB vegetable oil

1/4 cup granulated sugar

1/2 tsp vanilla extract

1/8 tsp salt

6 tsp cocoa powder

1/2 cup all purpose flour

Preparation

Make the cocoa crusts:

Place flour in a large bowl.

Stir butter, sugar, oil, cocoa and salt together in a medium microwave safe bowl. Microwave on MED/HIGH (70% power) at 20 second intervals until butter is melted and sugar dissolves. Stir after each interval. Set aside to cool.

Add cooled butter/sugar mixture to flour. Stir to form a crumbly dough.

Press dough along sides and bottoms of 4 cupcake liners or parchment paper in small bowls, cups or ramekins.

Arrange 4 cups on the outside of the microwave turntable.* Microwave on HIGH for 1 minute. Crusts will be a little soft and puffy. Do not over bake.

Gently press puffed crusts flat with a small spoon. Cool crusts on a wire rack.

Make strawberry cream cheese filling:

In a large bowl, beat cream cheese until smooth.

In a separate bowl, stir sour cream, sugar and cornstarch together.

Beat half of sour cream mixture into cream cheese. Mix well. Add the rest of sour cream mixture to cream cheese. Beat until light and creamy.

Stir strawberry preserves into cream cheese filling.

Fill cooled crusts with 2 TB of strawberry cream cheese filling. Smooth the surface.

Refrigerate for at least 4 hours or until set.

Keep refrigerated in a covered container until ready to serve.

Cook's Notes

*To drain sour cream:

Layer two paper towels. Add measured amount of cream cheese into center. Gather the ends of the paper towels and tie together.

Place the cream cheese in a bowl. Cover and refrigerate. The towels will absorb the liquid. Sour cream will have a thick consistency.

I do this for a firmer filling and to use less cornstarch.

**Rearrange crusts halfway through cooking time if not using a microwave with a turntable.

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