Mini Black-Bottom Cheesecakes with Jam
Adapted from Food & Wine, September 2008
Makes 12 cheesecakes

Ingredients

 

Directions

1. Preheat the oven to 350. Line a standard 12-cup muffin tin with foil baking cups and lightly spray the cups with vegetable oil spray.

2. In a food processor, finely crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the cookie crumbs into the prepared foil baking cups and press with the bottom of a glass to compact the crumbs. Bake for 5 minutes, or until the crusts are almost set. Leave the oven on.

3. Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream cheese with the sugar at medium speed until smooth. Beat in the fromage blanc or creme fraiche until incorporated, then add the eggs and vanilla and beat until smooth.

4. Pour the cheesecake batter into the baking cups, filling them three-quarters full. Bake the cheesecakes for about 15 minutes, or until the centers are slightly jiggly. Remove from the oven and spoon 1 tsp of the warmed fruit jam or preserves on top of each cheesecake.

5. Transfer the muffin tin to the freezer and chill the cheesecakes until cooled, about 15 minutes. If you're not in a hurry, you can let the cheesecakes cool to room temperature, and then refrigerate them.

6. Carefully remove the cheesecakes from the muffin tin and peel off the foil baking cups. Transfer the cheesecakes to a platter or plates and serve.

The cheesecakes can be refrigerated for up to 4 days.