Strawberry Malt Cheesecakes ~ Cook for the Cure

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 36 Vanilla Wafers
• 24 oz. cream cheese, softened (3 boxes)
• 1 cup malted milk powder
• ½ cup sugar
• 1 tsp. vanilla extract
• 1 cup strawberry jam
• 2 drops red food coloring
• Pinch of salt
• 3 eggs
• ¾ cup sour cream
• sweet whipped cream (1 ½ cup heavy cream + ¼ cup powdered sugar, whipped)
• 36 maraschino cherries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Line a 36-cup mini muffin tin with paper liners and place one vanilla wafer flat side down in each cup.

2. In a large bowl, beat the softened cream cheese, sugar and pinch of salt until smooth and creamy.

3. Beat in the malted milk powder, vanilla extract and sour cream. Add the eggs one at a time, mixing on low just until combined.

4. Spoon the batter over the wafers, filling each cup about three-quarters full.

5. Bake 16 to 18 minutes until the edges are set and the centers barely jiggle. The center should reach 160°F (71°C) because the batter contains raw eggs.

6. Cool the tin on a rack for 30 minutes, then refrigerate the cheesecakes for at least 2 hours until chilled and firm.

7. Stir the 2 drops of red food coloring into the strawberry jam, then spoon a small amount onto each chilled cheesecake.

8. Whip the heavy cream with the powdered sugar until soft peaks form. Spoon or pipe a dollop onto each cheesecake and top with a maraschino cherry before serving.