Cheesecake Bites

This recipe is inspired by the Basque Burnt Cheesecake from Bon Appetit magazine. This recipe is so amazing, delicious and very easy to make. It is very similar to the cheesecake we make in Poland, typically we make it without the crust on the bottom and the taste and texture reminds me of the cheesecakes my dad makes. I hope you will like it as much as I and my family do.

Ingredients :

• 2 lb. blocks of cream cheese, room temperature

• 1 1/2 cup sugar

• 6 large eggs

• 2 cups heavy cream

• 1 tsp kosher salt

• 1 tsp vanilla extract

• 1/3 cup all -purpose flour

Instructions:

1. Preheat your oven to 380 F. Line 11 x 9-inch baking pan with parchment paper.

2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes

3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

4. Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, about 10 seconds.

5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown, about 60 minutes.

6. Let cool for about 30 minutes and carefully remove cheesecake from the baking pan. Cool completely and peel away parchment from sides of cheesecake. Slice into bite size rectangles, and top with Mascarpone Whipped Cream ( recipe follows ) and fresh fruit. Serve at room temperature..

   NOTE: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature before serving.

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Mascarpone Whipped Cream:

• 1 cup heavy cream

• 4 oz. mascarpone cheese

• 1 Tbl sugar

• 1/4 tsp vanilla extract

Make sure heavy cream and mascarpone cheese are chilled (overnight in the refrigerator ). Place heavy cream in the bowl of a stand mixer ( you can use hand mixer as well) with the whisk attachment and start beating on medium speed. When whipped cream starts to froth, add sugar. When the heavy cream starts to form soft peaks add mascarpone cheese 1 tablespoon at the time. Mix foe few more second on medium high speed.