MINI CHEESECAKES WITH OAT AND BROWN SUGAR CRUST AND STRAWBERRY PURÉE

Almond and Olive Oil Cake
November 30, 2022
IMG_7672

Yield:

makes 12

Bake Time:

25 minutes

Storage:

may be made 3 days in advance or frozen

Ingredients

CHEESECAKE

1 8-ounce (225-g) package cream cheese, at room temperature

3 large eggs

¹⁄³ cup (65g) sugar

1 tablespoon gluten-free oat flour or other flour

2 teaspoons lemon zest (from 1 lemon)

1 teaspoon pure vanilla extract

1 cup (245g) whole milk ricotta cheese

Fresh strawberries, or other berries for garnish (optional) 

4 tablespoons (56g) unsalted butter

3 tablespoons (40g) light brown sugar

1 cup gluten-free oats (90g) (not quick-cooking kind)

2 tablespoons (12g) gluten-free oat flour or other flour

¼ teaspoon salt

STRAWBERRY PURÉE

2 cups (290g) trimmed fresh strawberries

1 tablespoon confectioners’ sugar

Preparation Directions

Preheat the oven to 350°F (180°C). To make the crust, place paper liners in a 12-cup (2.8L) muffin pan. Place the butter in a medium microwave-safe bowl and microwave for 1 minute, or until the butter melts. Add the brown sugar and mix well. Add the oats, oat flour, and salt and mix well. Place a heaping tablespoon of the mixture into each of the liners in the muffin pan and press it down. Use all of the oat mixture. Bake the crusts for 10 minutes, or until the edges start to color.

Meanwhile, to make the filling, place the cream cheese in a large bowl. Beat it with an electric mixer on high speed until it is very smooth, scraping down the bowl a few times. Add the eggs into the cream cheese, 1 at a time, and beat them in. Scrape down the sides of the bowl. Add the sugar, oat flour, lemon zest, and vanilla to the bowl and mix for 1 minute. Add the ricotta and mix it in gently on low speed. Scoop about cup (68g) of the mixture into each muffin cup.

Bake the cheesecakes for 25 minutes, or until they’ve set. Let them cool in the pan and then refrigerate the cheesecakes for at least 4 hours.

To make the strawberry purée, place the strawberries and confectioners’ sugar in the bowl of a food processor and process until puréed. (Add water, a teaspoon at a time, if the strawberries are not very ripe and the mixture seems too dry.)

Serve the mini cheesecakes with a spoonful of Strawberry Purée on top or on the side. Garnish with sliced fresh strawberries, or other berries, if desired.

 

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