I love a dessert whose taste belies its preparation -- simple method that tastes heavenly. One of our Fourth of July desserts was Paula's Cream Cheese Tarts topped with a simple homemade blueberry and strawberry topping. The Cream Cheese tarts are creamy and sweet, and the topping is cool and fruity. Both took no longer than 30 minutes in total to prepare. I love it!
Paula recommends that you top these little lovelies with canned pie filling, but in my opinion that just ruins them. Take a few extra minutes and make your own compote, and you'll be glad you did. I wanted to make my little babies red, white and blue, but you could you any fresh or frozen fruit you desire.
When you make the little tarts, the cheese mixture will puff up and you'll wonder where the fruit topping is going to go. Don't fret. As they cool, the cheesecake sinks down and makes a perfect little pool for your fruit.
Fruity Cream Cheese Tarts
(2) 8-ounce packages cream cheese, softened
1 cup sugar
1 t. pure vanilla extract
2 eggs
12 vanilla wafers
Preheat oven to 350 degrees.
Place a paper cupcake liner in each cup of muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy.
Add sugar and vanilla, beating well.
Add eggs, one at a time, beating well after each addition.
Lay a vanilla wafer, flat side down, in each muffin cup.
Spoon cream cheese mixture over wafers.
Bake for 20 to 25 minutes.
Allow tarts to cool completely.
Fruity Compote
1 cup sugar
2 T. cornstarch
3/4 cup water
1 cup fresh blueberries
1/2 c. chopped fresh strawberries
In a saucepan, combine cornstarch and sugar.
Add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer for 8 to 10 minutes.
Add strawberries and remove from heat; cool completely.
Top each little cheesecake with fruity topping.
I added a quarter strawberry to the top of each one.
Chill for several hours.
You will have leftover compote -- save it for serving time
and your guests can add a little more if they like.
You can also top with a spoon of whipped cream, if desired.
.(2) 8-ounce packages cream cheese, softened
1 cup sugar
1 t. pure vanilla extract
2 eggs
12 vanilla wafers
Preheat oven to 350 degrees.
Place a paper cupcake liner in each cup of muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy.
Add sugar and vanilla, beating well.
Add eggs, one at a time, beating well after each addition.
Lay a vanilla wafer, flat side down, in each muffin cup.
Spoon cream cheese mixture over wafers.
Bake for 20 to 25 minutes.
Allow tarts to cool completely.
Fruity Compote
1 cup sugar
2 T. cornstarch
3/4 cup water
1 cup fresh blueberries
1/2 c. chopped fresh strawberries
In a saucepan, combine cornstarch and sugar.
Add water.
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
Stir in blueberries; reduce heat.
Simmer for 8 to 10 minutes.
Add strawberries and remove from heat; cool completely.
Top each little cheesecake with fruity topping.
I added a quarter strawberry to the top of each one.
Chill for several hours.
You will have leftover compote -- save it for serving time
and your guests can add a little more if they like.
You can also top with a spoon of whipped cream, if desired.
1 comment:
Ooh, those look delicious!
Post a Comment