MINI CHEESECAKES

Directions

• Crust
• Preheat your oven to 425°F. Whisk together the flour, almond flour, sugar, and salt. Cut in the butter with a pastry blender or two knives, or rub together with your fingers until the mixture resembles coarse sand. Sprinkle in a teaspoon or two of water if the dough is too crumbly to hold together when squeezed.
• Divide the crumbs among the 12 cups of a bite-size cheesecake pan. Press them firmly into the bottoms and about 1/2″ up the sides. Bake in the preheated oven for 8 to 10 minutes, until set and just beginning to color. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
• Batter
• In a medium-sized bowl, beat the cream cheese and sugar until smooth. Add the cream, egg and vanilla; mix well. Spoon the batter into the cooled crusts, using about 2 tablespoons in each. Top with a scant half teaspoon of melted chocolate or jam, and use a knife blade to swirl it into the batter.
• Bake the cheesecakes for 18 to 20 minutes, until just set. Remove from the oven and let cool for at least 30 minutes — the tops will sink slightly. Use a knife to gently loosen the edges, then carefully invert the pan and push the cheesecakes out. Immediately turn the cheesecakes right-side up and chill them. To remove the metal plates before serving, run the blade of a table knife under hot water to warm it, then run the knife between the crust and the metal disk to free up the cheesecake.
• Just before serving, garnish with fresh berries or pie filling and whipped cream, if desired.