Enjoy the simplicity of these individually portioned cheesecakes with ginger and graham cracker crumb crusts. Top them with a dollop of homemade whipped cream and garnish with fresh sliced strawberries. It's a delightful, cool treat for hot summer days.
- 1 cup graham cracker crumbs
- 2 Tablespoons sugar
- ½ teaspoon ground ginger
- 3 Tablespoons Challenge Butter, melted
- 16 oz. 2 (8 oz.) packages Challenge Cream Cheese, softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- ¼ teaspoon unflavored gelatin plus 1Tablespoon cold water (optional)
- ½ cup heavy whipping cream
- 1 Tablespoon sugar
- 1 pint fresh strawberries for garnish
1Preheat oven to 300°F. Place paper liner into each of 12 standard size muffin cups
2Thoroughly mix graham cracker crumbs, sugar and ginger. Blend in melted butter. Press mixture (about 1 Tablespoon) into bottoms of muffin cups.
1Blend together cream cheese, sugar and vanilla. Combine thoroughly at low spend; do not whip air into the mixture.
2Blend in sour cream. Add eggs, one at a time, gently mixing until just blended.
3Pour (about ¼ cup) over crusts in prepared muffin cups. Bake 15 minutes, or until centers are almost set. Cool completely and refrigerate.
1Add water to a small heatproof cup, sprinkle gelatin on top. Allow gelatin to soften 5 minutes. Place cup in a pan of simmering water and heat until gelatin dissolves, then let it cool to room temperature.
2In a cold mixing bowl whip cream. As it begins to thicken, beat in gelatin mixture and gradually add sugar. Continue to beat until mixture forms soft peaks. Refrigerate. Top cheesecakes with a dollop of topping and garnish with sliced strawberries.
!Adding gelatin stabilizes the whipped cream and allows it to hold up longer