Chef Revsins's Little Cheesecakes With Driscoll's Strawberries

“I found this on the mealsforyou web site. They look lovely and so wonderful! Am posting this so it doesn't get lost. This can be made ahead, by 2 days or more.”
6 individual cheesecakes

Ingredients Nutrition

  • 1 lb driscoll's strawberry, rinsed, dried and hulled
  • 12 lb cream cheese, room temperature
  • 6 fluted paper baking cups
  • 6 vanilla wafers (to fit in bottom of muffin cups) or 6 sugar cookies (to fit in bottom of muffin cups)
  • 1 egg
  • 12 cup sour cream
  • 14 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • 1 12 teaspoons flour
  • 14 cup raspberry jelly or 14 cup strawberry jelly


  1. Preheat oven to 325F with rack in the middle.
  2. Separate muffin papers and set in muffin tins.
  3. Put one cookie in the bottom of each cup.
  4. Beat cream cheese on low speed until vey smooth, scraping down the bowl once or twice during process.
  5. Gradually add egg and continue to beat until mixture is smooth.
  6. Add sour cream, sugar, lemon juice, vanilla and salt and beat until smooth, scraping down sides of bowl as necessary.
  7. Sprinkle flour over batter and mix.
  8. Divide the batter among the muffin cups and give the tin a gentle shake to level the batter.
  9. Bake for 25 minutes or until the cakes are set - GENTLY shake the tin to test.
  10. Place the tin on a rack and cool cakes completely.
  11. Carefully, remove the cakes from the tin and refrigerate for several hours or overnight until well chilled and firm.
  12. To serve: rinse, drain, and hull the berries.
  13. Stand each berry on its flat hulled end and slice thinly, keeping them in their original shape.
  14. Set aside.
  15. Heat jelly in a small pan over low heat until liquid.
  16. With a small spoon, drizzle a small amount of jelly over the cakes, using the back of the spoon to spread it evenly over the tops.
  17. Pick up a berry and open it like a deck of cards and fan it over the top of a cake.
  18. Layer a second berry over the top of it.
  19. Re-warm jelly and spoon over the tops of the berries.
  20. Enjoy!

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