posted by blizlady 04-06-102 9:16 PM
Cheesecake by the Inch
Makes 150 1- by 1-inch squares
Walnut Crust:
3/4 cup (1 1/2 sticks) butter or margarine
1 1/4 cups all purpose flour
1/2 cup packed light brown sugar
1 1/2 cups coarsely ground walnut pieces
Cheesecake Filling:
3 8-oz. packages cream cheese, softened
1 1/4 cups sugar
2 tsp. vanilla
3 large eggs
(Other flavorings can be added such as lemon zest or extract, amaretto or almond extract, etc. if desired)
Topping:
2 cups sour cream
1/2 cup sugar
Fresh blueberries, raspberries or sliced strawberries
To prepare the crust: Heat oven to 350 degrees. In a medium bowl, beat butter until creamy. Add flour, brown sugar and walnuts; blend well. The dough should form a ball when small amount is squeezed together. Press the dough onto the bottom of a 10- by 15-inch jelly roll pan (not up the sides) Bake 10 minutes; remove to a rack to cool while preparing filling
To prepare filling: In a medium bowl of electric mixer (or use hand mixer), beat cream cheese, sugar, and vanilla until well mixed. Beat in eggs one at a time until mixture is smooth. Spread filling over evenly over crust. Return pan to oven and bake 20 minutes. top will look set, but center will be creamy. Remove to wire rack and cool 5 minutes while preparing topping.
To prepare topping: Blend sour cream and sugar. Spread mixture evenly over cheesecake and bake 3 minutes longer. Remove to a wire rack to cool to room temperature. Cover and refrigerate to chill thoroughly, preferrably over night.
To serve: Cut into squares and place on a paper mini cupcake liner. Garnish each with a berry.
Make ahead tip: Cheesecake can be made up to 2 days ahead and refrigerated until serving. Leftovers can be frozen.