Ingredients

1/2 cup heavy whipping cream

1 1/2 teaspoons vanilla extract

4 8-ounce packages cream cheese, room temperature

4 large eggs

2 tablespoons all purpose flour

1 cup sugar

20 strawberries

(4 teaspoons instant espresso powder or coffee powder-if making Cappuccino Cheesecakes)

Preparation

  1. Preheat oven to 325F.
  2. Line muffin tins with 24 cupcake papers.
  3. In small bowl, combine cream and vanilla (and espresso powder).
  4. In large bowl, beat cream cheese until smooth.
  5. Gradually beat in sugar and then 1 egg at a time.
  6. Beat in flour and then cream/vanilla/espresso mixture.
  7. Pour batter into cupcake liners until ¾ full.
  8. Bake for 25-30 minutes.
  9. Turn off oven and pull out rack, leaving oven door open while cakes cool about 20 minutes.
  10. Refrigerate at least 30-60 minutes.
  11. Slice strawberries in half and then roughly chop and spoon small amount onto each cake.
  12. Can serve with whipped cream.