Kats Cheesecake Tarts Recipes

Steps:

• Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
• Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
• Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.

Steps:

• Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in extracts.
• Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
• (Let excess crumbs remain, evenly covering bottom of each tart pan.)
• Place tart pans on a baking sheet.
• Divide cheesecake batter evenly between tart pans.
• Bake at 350° for 18 to 20 minutes or until set.
• Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
• Divide fruit evenly, and arrange decoratively over each cheesecake.
• Garnish with mint, if desired.