Cheesecake Petit Fours Recipe
Ingredients
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Sugar | 2 Tablespoon | |
| Cream cheese package | 2 , softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Eggs | 3 | |
| Sour cream | 1 Cup (16 tbs) | |
| Peach preserves | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Assorted sliced fruits | ||
| Semisweet chocolate morsels | ||
| Melted butter or margarine | ||
Directions
Preheat oven to 375°F.
Combine graham cracker crumbs, butter, and sugar.
Divide between 2 Reynolds Redi-Pan square cake pans; press onto bottom of pans.
Bake 4 to 5 minutes.
Combine cream cheese, sugar, lemon juice, and peel; mix at medium speed.
Beat in eggs, 1 at a time.
Blend in sour cream.
Divide mixture; pour over crust and spread evenly.
Bake 30 to 35 minutes, or until set.
Gently loosen edges with knife; cool.
Overwrap with Heavy Duty Reynolds Wrap aluminum foil; label, date, and freeze.
To serve, unwrap and defrost at room temperature.
Cut into squares and remove from pans.
To decorate, combine peach preserves and lemon juice; drizzle lightly over squares.
Top with fruit; drizzle again.
Melt chocolate with butter.
Drizzle over remaining squares.
Combine graham cracker crumbs, butter, and sugar.
Divide between 2 Reynolds Redi-Pan square cake pans; press onto bottom of pans.
Bake 4 to 5 minutes.
Combine cream cheese, sugar, lemon juice, and peel; mix at medium speed.
Beat in eggs, 1 at a time.
Blend in sour cream.
Divide mixture; pour over crust and spread evenly.
Bake 30 to 35 minutes, or until set.
Gently loosen edges with knife; cool.
Overwrap with Heavy Duty Reynolds Wrap aluminum foil; label, date, and freeze.
To serve, unwrap and defrost at room temperature.
Cut into squares and remove from pans.
To decorate, combine peach preserves and lemon juice; drizzle lightly over squares.
Top with fruit; drizzle again.
Melt chocolate with butter.
Drizzle over remaining squares.
Chef
