Kay’s Mini Cheesecakes
These delightfully quick mini cheesecakes are made without a crust and are glazed with a sweet sour cream layer and a dollop of fruit preserves.
Preheat the oven to 300 degrees F (150 degrees C).
Line 36 mini muffin cups with paper liners.
Coat lightly with cooking spray.
Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy.
Gradually add sugar beating until light and fluffy.
Add eggs 1 at a time.
Mix in 1 1/2 teaspoons vanilla extract.
Spoon batter into tins filling each cup 2/3 full.
Bake in the preheated oven until set about 30 minutes.
Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well.
Spoon 1/4 teaspoon of mixture onto each cupcake.
Top each with a small dollop of jam.
Refrigerate until ready to serve.