Strawberries N Cream Cheesecake Tarts Recipes

Steps:

• Combine cream cheese, sour cream, sugar and lemon peel in small bowl.
• Beat until smooth.
• Spread evenly into tart shells.
• Top with sliced strawberries, pressing into cream cheese mixture slightly.
• Refrigerate about 4 hours.
• Before serving, spread the strawberry preserves evenly over the filling.
• *Optional: Drizzle melted chocolate over top!

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
• Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
• Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
• Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
• Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

Steps:

• 1. Preheat the oven to 350 degrees. Line a 24-mini muffin pan with foil liners.
• 2. CRUST:
• 3. Combine cake mix and melted butter in a large bowl. Beat at low speed with mixer for 1 minute.
• 4. Divide batter evenly in muffin tin.
• 5. FILLING:
• 6. Combine cream cheese, eggs, 3/4 cup of sugar and vanilla extract in a medium bowl.
• 7. Spoon evenly into muffin tin, over the cake batter mixture.
• 8. Bake at 350 degrees for 20 minutes or until mixture is set.
• 9. TOPPING:
• 10. Combine sour cream and 1/4 cup of sugar in a small bowl. Spoon evenly over cheesecakes and return to the oven for 5 minutes. Then cool.
• 11. Garnish each tart with a fresh strawberry half. Refrigerate until ready to serve.