Mini Cheesecakes with Strawberry Coulis

Directions

Cheesecakes

1. Cut 24 (3”x3”) pieces of plastic wrap and line 24 spaces of a mini muffin tin. Set aside.
2. In a small bowl combine ¼ cup hot water and gelatin. Whisk until dissolved. Set aside.
3. In a medium bowl, beat cream cheese until smooth, scraping down in between mixing (approx. 5-7 minutes). Add granulated sugar, vanilla and sour cream, mix until smooth.
4. While continuing to mix, slowly add prepared gelatin in a slow, steady stream. Mix just until combined. Fold in whipped cream. Set aside.

Strawberry Coulis

1. In a medium saucepan combine prepared strawberries, granulated sugar and water. Bring to a boil while stirring constantly. Reduce heat and continue to simmer until strawberries have broken down (approx. 20 minutes).
2. Remove from heat and transfer to blender, filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot- may need to vent lid). Pulse blender to start and then purée until smooth.
3. Let strawberry mixture cool in the refrigerator (mixture will thicken slightly).

Assembly

1. Place a Kinnikinnick Vanilla Wafer (flat side down) in the base of the prepared 24 spaces.
2. Divide cheesecake batter evenly between the 24 spaces. Take a knife or an offset spatula and spread top layer so it is even.
3. Place in the refrigerator for a minimum of 4 hours.
4. Remove from refrigerator and carefully lift out of muffin tin. Remove plastic wrap and place on a serving tray. Top with Strawberry Coulis.

Yields 24 portions