GF Mini Cheesecakes with Balsamic Strawberry Comp0te by Alexandra Amort

For the Cheesecakes:

Crust:

• 1 ¼ cup gluten free graham cracker crumbs (I prefer Pamela’s, 1 box is plenty)

• 2 tablespoons brown sugar, packed (light or dark)

• 5 tablespoons infused cannabutter, melted

Filling:

• 2 (8-ounce) full fat cream cheese (room temperature)

• ½ cup sour cream (room temperature)

• 2 large eggs (room temperature)

• ½ cup granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon fresh lemon juice

Balsamic Strawberry Compote:

• ½ cup quality balsamic vinegar

• 2 cups ripe strawberries – stemmed, hulled, and roughly chopped

• 2 tablespoons dark brown sugar

• ¼ teaspoon kosher salt

• ¼ teaspoon lemon zest + squirt of fresh juice

1. Pre-heat oven to 350 degrees. Line a 12-cup muffin pan with silver foil cupcake liners.

2. Crush the graham crackers in a food processor, or by placing the graham crackers in a plastic bag and crushing with a rolling pin until fine. Mix 1¼ cup of the graham cracker crumbs (there will be extra if you used the whole box), brown sugar, and melted butter.

• Evenly divide your graham cracker crumbs between the cupcake liners and pre-bake for 7-8 minutes.

3. While the crust is pre-baking, beat room temperature cream cheese with a hand or stand mixer on medium speed for 2-3 minutes or until fluffy. Next beat in room temperature sour cream, eggs, sugar, vanilla, and lemon juice.

Note: It is necessary for the ingredients to be at room temperature to avoid lumps in your filling.

4. Using a greased scoop (I use a trigger ice cream scoop), evenly divide filling between cupcake liners with the pre-baked crust. Fill to the top of the cupcake liners.

• Bake for 18-20 minutes until they just begin to brown. Cakes will be fluffy when removed but sink once they cool. Cracks will happen and fill naturally or with fruit filling. Cool completely.

• Cover and cool at least 3 hours in the fridge or 1 hour in the freezer – preferably overnight in the fridge. Allow 2-3 minutes outside of the fridge before removing cakes from the muffin pan.

5. Remove from pan after 3 hours, or the next morning. Top with fruit sauce immediately prior to serving.

Storage tip: Keep your mini cheesecakes in an airtight container.

*Tip: Use a wooden spoon to make this sauce!

1. Bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until the balsamic vinegar is reduced to ¼ of the original amount. The vinegar will be thick and viscous. This will take between 8-12 minutes.

2. Stir in roughly chopped strawberries, dark brown sugar, kosher salt, lemon zest, and a squirt of fresh lemon juice.

Be sure to use a strainer to ensure no lemon seeds get into the sauce.

3. Increase heat to medium, bring to a boil. Reduce to low and simmer with a low bubble until strawberries release all their juices and soften. This will take between 5-8 minutes.

4. Crush the strawberries against the side of the pan. Continue to simmer until the sauce has thickened and become syrupy. This will take between 5-10 minutes.

5. Remove from the heat and cool to room temperature. Use immediately or transfer to a mason jar or airtight container until ready to serve.

To plate: Remove foil from cheesecakes, top with compote, and enjoy!

Recipe by Alexandra Amort

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