Cranberry Cheesecake Bites |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Nice and rich, easy to make. For the cranberries, get some whole berry sauce, and stain off the syrup, or (better) simmer fresh berries in a light sugar syrup. I have since used an acid reduced cranberry called Berry Bits, from Alpine Foods. These are really great as they are like cooked cranberries, without all the sugar, so you an eat them straight or add them to anything as you would say blueberries. I wish they were easier to find, I know of one place, Brennan's in Madison WI. Ingredients:
1/3 cup graham cracker crumbs |
2 teaspoons ground hazelnuts |
2 tablespoons butter, melted |
2 ounces cream cheese |
1/4 cup ricotta cheese |
1/4 cup sugar |
1 teaspoon orange zest |
1 egg |
2 tablespoons cranberries, minced |
Directions:
1. Mix together the graham crumbs, nuts, and butter.
2. Preheat oven to 350°F.
3. Grease 16 cups of a mini muffin pan. Divide the graham mixture between the cups and press in the bottom.
4. Cream the cream cheese. I found a hand mixer works best for this small amount.
5. Beat in the ricotta, sugar and egg.
6. Fold in the cranberries and orange zest.
7. Put 1 tablespoon of cheese mix in each mini muffin.
8. Place muffin tin in a pan, pour hot water in pan so it comes about 1/2 way up the muffin cups.
9. Bake until the cakes pull away from the sides of the cups. This is about 25 minutes. With 'water baking' is hard to over cook things, so error on the side of cooking too long, it will make them easier to get out of the pan.
10. Cool on a wire rack for 30 minutes, refrigerate for 15 minutes. Use a butter knife to pop the cakes out of the pan.
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