Featured recipe by Jamie
http://www.mybakingaddiction.com/
Makes (4) 4 inch cheesecakes
The Crust
I used a great recipe from these lemon bars
1 3/4 cups all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter -- (1 1/2 sticks) at very cool room temperature, cut into1-inch pieces
The Filling
16 ounces of cream cheese; softened to room temperature
1 1/2 cup confectioners' sugar
1 teaspoon vanilla extract (I used clear extract)
Directions
For the crust:
1. Spray (4) 4 inch springform pans with nonstick cooking spray.
2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into pans and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1 inch up sides.
3. Refrigerate for 30 minutes.
4. Adjust oven rack to middle position and heat oven to 350 degrees.
5. Bake about 15 minutes.
For the filling:
1. Beat the cream cheese until smooth and creamy.
2. Gradually add in the confectioners' sugar and mix until smooth, blend in the vanilla extract; mixing well.
To Assemble
1. Pipe or spread the filling into the cooled crusts and top with fresh fruit of your choice.
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