1 (8oz.) package cream cheese, room temperature
1 egg , room temperature
1 tsp. vanilla
1/4 tsp. lemon zest
1/4 cup sugar
seedless raspberry jam
Mixed Fresh berries, black berries, blueberries, raspberries
12 vanilla wafer cookies
Preheat oven to 375 degrees.
Lightly butter a 12 hole mini cheese cake pan. Place a vanilla wafer in each slot; set aside.
In a stand mixer cream together the cream cheese and sugar. Add the egg, vanilla and zest; blend until well combined. Evenly divide into each of the 12 indention’s. Using a 1/4 tsp. measure, spoon raspberry jam on top of each cake. Place a whole blueberry on top of the jam. Using a spoon , push the jam and berry into the center of each cake. Smooth the tops. Place in oven and bake for about 14 minutes or until set. The tops will fall as they cool. Remove from pans after they have cooled for about 20 minutes. Place on rack to continue to completely cool. Using a thin knife , slide it under the each cake to remove the metal disc. Dollop a small amount of jam on top of each cake and decorate with the mixed berries.
For savory bites, substitute crackers for vanilla wafers, sauteed vegetables for garnish and chutney replacing the fruit jam in this recipe. Use fresh herbs to brighten it up.