Although these cheesecakes are fabulous on their own, the sauce adds a beautiful touch along with delicious
fruity flavor.
Yields: 14 mini cheesecakes
Ingredients:
Crumbs:
1 cup cornflakes
½ cup flour

¼ cup brown sugar
¼ teaspoon baking soda
½ stick margarine
Cheese layer:
1 ½ cups cream cheese
1 ½ cups sour cream
1 cup sugar
2 eggs
3 tablespoons flour
1 tablespoon vanilla sugar
Fruit sauce:
1 cup frozen strawberries, defrosted
2 tablespoons frozen blueberries, defrosted
3 tablespoons orange juice
1 tablespoon sugar
Directions:
Preheat oven to 225°F. Grease 14 medium muffin cups.
Place cornflakes in a sealable bag and crush well by hand. Pour into a medium mixing bowl.
Add flour, brown sugar, and baking soda and mix.
Melt margarine and stir into crumb mixture.
Press crumbs into muffin cups.
In a large mixing bowl, combine cheese layer ingredients and stir until well combined. Pour over crumbs.
Place on the bottom rack of the oven and bake for 50 minutes. Allow to cool in the oven.
In a medium mixing bowl, blend sauce ingredients with an immersion blender. Pour over cooled cheesecakes
and allow to set in the fridge for 1 hour.