I just acquired "Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever" by Sherry Yard, which this recipe comes from. Sherry Yard is the executive pastry chef for Wolfgang Puck's restaurants; this recipe book contains many stunning recipes and their stories that were part of her journey to the top. A brilliant book with lots of fantastic desserts!INGREDIENTS:
12 Vanilla wafer cookies
8 ounces cream cheese at room temperature
1/2 cup sugar
2 tablespoons sour cream
2 teaspoons fresh lemon juice
12 ripe strawberries, hulled and halved
PREPARATION:
Pulse the cookies in a food processor until you have crumbs. Line the cups of two mini muffin pans with paper liners and spoon a layer of cookie crumbs into the bottom of each.
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the crea, cheese and sugar at medium speed until smooth, about 3 minutes. On a low speed, beat in the sour cream and lemon juice until well combined, about 1 minute. Scrape down the sides of the bowl.
Spoon or pipe the filling into cups. Refridgerate for 2 to 4 hours, until set, or overnight. Before serving, top each cheesecake with a strawberry piece or two.
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