Mini Cheese Cake Tarts with various Sugar Free Preserves.
(Raspberry, Strawberry, Apricot, and Lemon Curd)
My cheese cake recipe is light, not to heavy or dense.
This is a wonderful summer time dessert. Enjoy!
Servings (10 tarts) Prep Time : 15 minutes Cooking Time: about 50 minutes for each batch
- 4 - 8 ounce packages of Philadelphia Cream Cheese
- 4 - Large eggs
- 1 - can of Eagle Brand Sweetened Condensed Milk (14 oz)(not evaporated milk)
- 1/4 cup of fresh squeezed lemon juice
- 2 - tablespoons of Corn Starch
- 1 - tablespoon of Vanilla
- Polaner Sugar Free Preserves (various flavors) and Lemon Curd
|Tart Shell Pan|
Spray tart pan with a little Bakers Joy Non-stick spray.
In large mixing bowl, beat Philadelphia Cream Cheese until nice and fluffy, then gradually add sweetened condense milk and beat until smooth. Add lemon juice and vanilla blend well. Add eggs (one at a time) mixer should be medium low speed, then add corn starch and mix well.
See note below about over beating your cheese cake mixture.
Pour cheese cake mixture in your prepared tart pans and bake for 45 - 50 minutes. When done your mini tart shells should have light brown edges and they will start to separate from tart pan.
Let tart shells cool in pan for about 30 minutes, then remove them carefully and let continue to cool on a cake rack. Before topping them let cool in the fridge for about 2 hours.
When ready to serve, top each tart shell with preserves and garnish with fresh fruit depending on type of preserves you are using.
Note - When preparing cheese cake filling, it's very important to stir or beat gently after adding each egg. I add a little corn starch to help stabilize my cheese cake batter. Overzealous stirring or beating will incorporate air in your batter and this will cause your cheese cake to puff and fall when baking, this will cause cracks.