Recipe: Strawberry Swirl Cheesecakes
June 2 -- Wolfgang Pucks says his Mini Strawberry Swirl Cheesecakes are the perfect way to end almost any meal. Check out this amazing dessert dish for yourself.
They should all contain this graph near the top (usually second graph): If you want to print these recipes, simply scroll down to the bottom of this page and click on the "print this article" option. Then send the newly formatted page to your printer.
Equipment & Ingredients
• Twelve 1 cup ramekins or 1 regular-size muffin pan
• Baking pan with sides, large enough to hold ramekins
(If you don't have individual ramekins, these small cheesecakes can be made in regular-sized muffin pans. When baked, run knife around inside edge of each muffin cup and then invert onto a large baking tray. With a wide spatula, lift each cake to a serving plate, spooning the Strawberry Compote around.
• About 3/4 cup Strawberry Compote (recipe below)
• 1 recipe Spago Cheesecake, filling only (recipe below)
• Garnish: A few sliced fresh strawberries or blueberries for placement on mini cheesecakes
1. Position rack in Center of oven and preheat oven to 350 degrees. Coat with vegetable spray each fo twelve 1 cup ramekins. Set aside.
2. Spoon about 1 tablespoon Strawberry Compote (recipe below) into the bottom of each ramekin, then fill with the Spago Cheesecake Batter (scant 1 cup - recipe below). Arrange the ramekins in a large baking pan with sides and fill the baking pan with hot water, reaching about halfway up the sides of the ramekins. Bake until the cheesecakes begin to pull away form the sides of the ramekin and are almost firm to the touch, 35 to 40 minutes.
3. Remove ramekins to rack and let cool. Refrigerate covered, overnight.
4. When ready to serve, run a sharp knife around the inside edges of each ramekin and invert the cake onto a serving plate. The compote will run down the sides of each cake. Garnish with slices of fresh strawberries or a few blueberries around the cake. Serve Immediately.
Related Stories
ABC News Live