adapted from Junior's Cheesecakes
Yield: One dozen
Ingredients
2 8 oz packages cream cheese (full fat), at room temperature
3/4 cup sugar
2 Tbsp cornstarch
1 Tbsp pure vanilla extract
2 extra-large eggs
1/3 cup heavy or whipping cream
12 small fresh strawberries or raspberries (optional)
1 recipe Junior's Signature Strawberry Sauce (optional)
Procedure
Preheat the oven to 350°F.
Line 12 muffin cups with silicone,foil, parchment, or paper liners
Put one package of cream cheese, 1/4 cup sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes,scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/2 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to over mix.
Divide the batter among the 12 muffin cups (fill each one almost up to the top). Place the muffin tin in a large shallow pan, then add hot water so it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap (don't remove them from the tin) and put in the freezer until cold, at least 1 hour.
To remove the cakes, lift them out of the cups with your hands and peel off the liners. Place the cakes, top side down, on a serving platter or individual dessert plates and refrigerate until ready to serve. Top each with a strawberry or raspberry and serve drizzled with sauce, if you wish. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the berries, then wrap and freeze for up to 1 month.
My daughter and SIL were the chefs for this adventure. They doubled the recipe and in part of the batter they added some lime zest. They also made a lime mousse for the topping.
Lime Mousse
1 recipe Decorator's Whipped Cream
1/4 cup limeade concentrate, thawed just until spoonable
1 to 2 drips green food coloring (optional)
To make the lime mousse prepare the Decorator's Whipped Cream, then stir in the limeade concentrate (it's best if slightly frozen). Add the food coloring, if you wish. Refrigerate for 30 minutes. Fit a pastry bag with a medium closed-star tip or medium open-star tip, pack it with the lime mousse, and pipe the lime mousse on the top of each cupcake, finishing each off with a rosette on top. Refrigerate until ready to serve.
Decorator's Whipped Cream
Yield: Enough to decorate the top of one 0-inch cheesecake
1 tsp unflavored granulated gelatin
1 Tbsp cold water
1 cup cold heavy or whipping cream
1 Tbsp sugar
1 tsp pure vanilla extract
Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens (this takes only about 1 minute). Cook the gelatin in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted.
In a medium bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don't over-mix or the cream will curdle). Beat in the vanilla. Now, add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate for at least 30 minutes but not more than 1 hour. Use immediately as a cake filling, frosting, rosettes or refrigerate.