Mini Cheesecakes with Orchard Fruit | DFM | DFM

Ingredients

• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (60 mL) all-purpose flour
• 2 cups (500 mL) 2 % to 4% cottage cheese
• 1 1/2 tsp (7 mL) vanilla
• 2 eggs
• 3/4 cup (175 mL) graham cracker crumbs
• 2 Tbsp (30 mL) butter, melted
• 2 peaches, plums or small pears or 4 apricots (or a mixture)
• 1 Tbsp (15 mL) granulated sugar
• 1/4 tsp (1 mL) ground cinnamon
• When baked, the cheesecakes should be slightly puffed and slightly jiggle in the center.
• Over-baking the cakes will cause them to be dry and possibly crack.
• Tip for Kids: Kids will love the tiny size of these cheesecakes. Older kids can make them with minimal supervision when using the food processor and broiler.
• For the Adventurous: Add the scraped seeds of 1/2 a vanilla bean or 1 tsp (5 mL) vanilla bean paste to the cheesecake mixture in place of the extract.
• Omit the sugar for sprinkling on fruit, and drizzle fruit with dessert wine or liqueur after broiling.