Sunday, March 8, 2009

Cheesecake Tarts

Prep: 30 min., Bake: 20 min., Cool: 30 min.
Makes 6 servings
* 1 (8-oz.) package 1/3-less-fat cream cheese, softened
* 1 (8-oz.) package fat-free cream cheese, softened
* 3/4 cup sugar
* 2 tablespoons all-purpose flour
* 2 large eggs
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* Vegetable cooking spray
* 2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
* 3 cups assorted fresh fruit
* Garnish: fresh mint sprigs

1. Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well. Add eggs, 1 at a time, beating until blended after each addition. Stir in extracts.

2. Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans. (Let excess crumbs remain, evenly covering bottom of each tart pan.) Place tart pans on a baking sheet. Divide cheesecake batter evenly between tart pans.

3. Bake at 350° for 18 to 20 minutes or until set. Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.) Divide fruit evenly, and arrange decoratively over each cheesecake. Garnish, if desired.

Nutritional Information
Calories: 356 (0.0% from fat)
Fat: 12.1g (sat 6.6g,mono 1.6g,poly 0.6g)
Protein: 13.3g
Carbohydrate: 49.5g
Fiber: 2.7g
Cholesterol: 101mg
Iron: 1.7mg
Sodium: 490mg
Calcium: 125mg

source by:
recipes by: Southern Living
Photo: Van Chaplin; Styling: Buffy Hargett


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