Topping:
- 1/2 lb fresh strawberries, hulled and halved
- 1/2 c. plus 2 Tbsp sugar
- 1 Tbsp fresh lemon juice
Filling
- 1 1/4 lb cream cheese, at room temperature
- 3/4 c. sugar
- 1/2 tsp vanilla extract
- 1/4 c. sour cream
- 2 eggs, at room temperature
- 3 Tbsp all-purpose flour
To make the topping, in a nonreactive saucepan, combine the strawberries with the sugar. Using a fork, gently mash the strawberries. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the lemon juice. Transfer to a small bowl and let cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)
Preheat an oven to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs one at a time, beating well after each addition. Add the flour and beat until combined. Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cheesecakes are just set in the center, about 15 minutes. Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes. Refrigerate the cheesecakes in an airtight container for at least overnight or up to 3 days. Spoon about 1 Tbsp of the strawberry topping onto each chilled cheesecake and serve immediately.
I agree with Katie on that it says that it will make 24, but I actually got 48! Which is great because I'm going to need over 150 for my mom's wedding!!
