LAST BITE

Mini Jam Cheesecakes COOK & EAT last bite

Perfect for a holiday dessert tray, these diminutive delectables offer all the pleasure of rich, decadent cheesecake in three small mouthfuls.

RECIPE ALANNA LIPSON & THE TEST KITCHEN

MAKES 12 MINI CHEESECAKES HANDS-ON TIME 10 MINUTES REFRIGERATION TIME 2 HOURS TOTAL TIME 2½ HOURS

1 cup vanilla wafer crumbs 3 tbsp unsalted butter, melted 1 tsp grated lemon or lime zest 2 pkg (each 250 g) cream cheese, softened ½ cup granulated sugar 1 tsp vanilla 2 large eggs ⅓ cup seedless raspberry jam

Preheat oven to 325°F. Line wells of

small bowl, mix together wafer crumbs, butter and lemon zest until moistened;

smooth; beat in sugar and vanilla until

cold, about 2 hours.

PER MINI CHEESECAKE about 277 cal, 4 g pro, 20 g total fat (11 g sat. fat), 22 g carb (trace dietary fibre, 17 g sugar), 86 mg chol, 177 mg sodium, 76 mg potassium. % RDI: 5% calcium, 4% iron, 20% vit A, 2% vit C, 5% folate.

TEST KITCHEN MAKE-AHEAD

Individually wrap cooled mini cheesecakes in plastic wrap; refrigerate for up to 3 days or freeze for up to 1 month.