Miniature Strawberry Cheesecakes

Strawberries are all over the market here in Sens.   Seeing them, I remembered that way back in the day, I used to make miniature cheesecakes from a recipe I found in Fanny Farmer.   I have many editions of Fanny but the old paperback (ripped, stained and cover-less) is in a box somewhere in the garage.  The newer hardback I have in the house doesn’t have that recipe.   If someone reading this has that recipe, I would appreciate a copy until I can find my book.   The crust is made with a mixture of flour and cream cheese, then pressed into the cupcake tin.   Really good!

Anyway, there’s a good cheesecake recipe in the Fanny Farmer that I do have.   It’s for a large cake but I was sure that I could work something out.  I had read about using a vanilla wafer or oreo as a base for miniature cheese cakes and decided to go that route.  Definitely not the oreo but a wafer or galette would compliment the cheesecake without being overly sweet or assertive.

There was a lady in the store, probably in her late 70s, who heard me speaking English and decided to practice hers by helping me choose the cookies.   Nice lady, good choice.

Jade, of course, wanted to help and to learn about how cheesecake is made.

Miracle of miracles!   We found some Philadelphia cream cheese in the supermarket!  The batter for these cakes was very rich, with stiff beaten egg whites.   Jade ate a lot of batter.   Bleah!

Fannie Farmer Cheesecake(Edition 1981)

24 vanilla wafers

1 cup sugar

4 eggs, separated

1 cup sour cream or creme fraiche

2 tbsp flour

1/4 tsp salt

1 tsp vanilla

1 lb Philadelphia cream cheese at room temperature

12 whole strawberries, cut into halves

Preheat the oven to 375 degrees.  Line two cupcake pans with papers.   Put a vanilla wafer in the bottom of each paper.

Beat the egg yolks until thick and a pale yellow.   Add the sour cream, flour, salt, 3/4 cup of sugar, vanilla and beat until well blended.  Add the cream cheese and beat until smooth.   Beat the egg whites until foamy, add the remaining 1/4 cup of sugar and beat until stiff and shiny.   Fold into the cream cheese mixture.  Fill the cupcake pans with the batter and bake for 25 minutes.   Allow the cakes to cool in the pan, then when cool, remove paper and place on a serving plate.   Place 1/2 strawberry on each cake and top with strawberry glaze.

Strawberry Glaze

1/2 cup of whole strawberries, mashed

1/3 cup water

2 tbsp sugar

1 1/2 tsp cornstarch

In a sauce pan, heat the water and strawberries to boiling, then simmer for 2 minutes.   Press the mixture through a strainer then put back into the sauce pan.   Add the sugar and cornstarch, bringing to a boil stirring constantly until thickened and clear.  Cool.

Miniature Cheesecakes on Foodista

About cookinginsens

An American living in Burgundy, France
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5 Responses to Miniature Strawberry Cheesecakes

  1. Parsley Sage says:

    Yummy little cheesecakes! I think even without that initial recipe, they turned out lovely. And don’t be mean to Jade, she was just quality controlling the batter 🙂 I do that ALL the time. Thanks for sharing!

  2. Pingback: Cherry Cheesecake Miniatures | Cooking in Sens

  3. ceciliag says:

    I am so used to your gorgeous lunches that i cannot help but be smooched in to investigating these sublime little cheesecakes, and how clever to use a wafer as a base, i shall look about and see what i can use here, that is like that, because my darling Mother In Law is coming for christmas eve dinner and she does not have a big appetite. These would be just the thing to tempt her to eat something really lovely.. thank you rosemary.. c..

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