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Fruit-Topped New York Cheesecakes
Makes 6 Servings
*1/4 cup fine graham cracker crumbs
*26 ounces cream cheese, softened
*1 cup confectioners' sugar
*1/4 cup cornstarch
*3 large eggs
*3 tablespoons heavy cream
*1 tablespoon fresh lemon juice
*1 tablespoon vanilla extract
*1 pint (2 cups) heavy cream
*1/4 cup confectioners' sugar
*1 teaspoon vanilla extract
*Seasonal fruits and berries
*4 ounces apricot jam
*2 tablespoons water
1To prepare the cheesecakes, preheat the oven to 325F degrees. Spray six 3 1/2-inch ramekins with nonstick cooking spray. Dust the ramekins with the graham cracker crumbs. Set aside.
2Blend the cream cheese, confectioners' sugar and cornstarch in a small mixing bowl until smooth. Add the eggs 1 at a time, mixing well after each addition and scraping the bowl. Add the cream, lemon juice and vanilla extract and mix until smooth.
3Pour the batter evenly into the ramekins and place in a 9"x13" baking pan. Fill the pan with water halfway up the sides of the ramekins. Bake for 2 hours or until firm. Chill in the refrigerator for 4 hours or longer. Tap the ramekins on the sides to loosen the cheesecakes and invert onto serving plates.
4To prepare the topping, combine the cream, confectioners' sugar and vanilla extract in a mixing bowl. Whip with a whisk until soft peaks form. Spoon the whipped cream into a pastry bag and pipe large rosettes on top of each cheesecake. Top with seasonal fruits and berries.
5To prepare the glaze, combine the apricot jam and water in a small saucepan and cook over low heat just until heated through. Brush over the fruits and berries.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT