GMA Recipe: Mini Strawberry Swirl Cheesecakes

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Mini Strawberry Swirl Cheesecakes
From chef and author Wolfgang Puck
June 3, 2003

Wolfgang Pucks says his Mini Strawberry Swirl Cheesecakes are the perfect way to end almost any meal. Check out this amazing dessert dish for yourself.

You will need twelve 1 cup ramekins or 1 regular-size muffin pan and a baking pan with sides, large enough to hold the ramekins.

If you don't have individual ramekins, these small cheesecakes can be made in regular-sized muffin pans. When baked, run knife around inside edge of each muffin cup and then invert onto a large baking tray. With a wide spatula, lift each cake to a serving plate, spooning the Strawberry Compote around.

Ingredients

Strawberry Compote

Three 1 pint baskets strawberries, hulled and cut into thick slices

3/4 cup granulated sugar

1 1/2 cinnamon sticks

Spago Cheesecake Filling

1 1/2 pounds cream cheese, room temperature, cut into small pieces

1 1/4 cup granulated sugar

1/4 teaspoon salt

3/4 cup sour cream

1 tablespoon dark rum

1 tablespoon lemon juice

2 teaspoon vanilla extract

3 eggs

Directions

Make the strawberry compote.

1. In a medium noncreative saucepan, combine berries, sugar, and cinnamon sticks.

2. Cook over medium-high heat until compote thickens slightly and just coats the back of a spoon, about 15 minutes. Cool.

You will use about 3/4 cup Strawberry Compote for the cheesecakes.

Make the Spago cheesecake filling.

1. Place the crwam cheese, sugar and salt in the lare bowl of an electric mixer. Using the paddle or beaters, on medium speed, beat until smooth, stopping occasionally to scrape down the sides and unded the beaters with a rubber spatula.

2. Turn the speed to high and continue to beat until rice and creamy.

3. Stop the machine, add the sour cream, rum, lemon juice, and vanilla, then on medium speed, continue beating until well blended.

4. Add eggs and beat just until combined.

Assemble and bake the cheesecakes.

1. Position rack in Center of oven and preheat oven to 350 degrees. Coat with vegetable spray each fo twelve 1 cup ramekins. Set aside.

2. Spoon about 1 tablespoon Strawberry Compote (recipe below) into the bottom of each ramekin, then fill with the Spago Cheesecake Batter (scant 1 cup - recipe below). Arrange the ramekins in a large baking pan with sides and fill the baking pan with hot water, reaching about halfway up the sides of the ramekins. Bake until the cheesecakes begin to pull away form the sides of the ramekin and are almost firm to the touch, 35 to 40 minutes.

3. Remove ramekins to rack and let cool. Refrigerate covered, overnight.

4. When ready to serve, run a sharp knife around the inside edges of each ramekin and invert the cake onto a serving plate. The compote will run down the sides of each cake. Garnish with slices of fresh strawberries or a few blueberries around the cake. Serve Immediately.

Recipe makes 12 individual cheesecakes.

Recipe courtesy of Wolfgang Puck © 2003.