Thursday, November 05, 2009
Recipe: Cheese Cake Tarts - Yield 40
Here's a quick holiday dessert recipe using 40 premade tart shells:
750 grams of cream cheese, softened. (I use home made chevre but you can use any cream cheese)
1 cup of sugar
1/4 cup of flour (optional)
Cream together all ingredients. Divide cream cheese into 3 portions.
Chocolate cheese cake : Add 1/2 cup cocoa powder and cream well.
Lemon cheese cake: Add grated lemon rind and 2 tsp. of lemon extract.
Almond cheese cake: Add 2 tsp. of almond flavouring and sprinkle the top of the tarts with slivered almonds.
Fill tart shells to full. Bake at 300F for 35 minutes or until cheese cake is set. Cool on cooling racks and then refrigerate until ready to serve.
These may be frozen in an airtight container for future use. Thaw for 1 hour before serving. Garnish with whip cream, chocolate curls, or raspberry sauce.
Optional: This recipe will also make one regular cheese cake but you need to make a crumb crust. It needs 1 1/2 hours to bake and a longer chilling period.