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Raspberry Cheesecake Tarts
(Makes 24 tarts)
Raspberry Cheesecake Tarts are great any time of the year. They are the perfect size for a holiday buffet or an outdoor picnic. Top them with raspberries or any seasonal fruit of your choice. If you use diced peaches, apricots, kiwi, or other light-colored fruit, you might want to substitute a lighter-colored jelly, such as apricot, for the jelly glaze. You can also use canned fruit pie filling, blueberry or cherry for example, in place of the fresh fruit topping. Just add a few of the berries with their syrup to the top of each tart; there's no need to add any jelly glaze.
Topping: 1 cup sour cream 1/2 cup sugar 72 fresh raspberries 8 ounces currant jelly or any red-colored jelly
Bring cream cheese to room temperature. Preheat oven to 350 degrees F.
Using an electric mixer, beat the cream cheese until fairly smooth. Add the eggs, one at a time. Add 1 cup sugar and vanilla; beat until creamy. Pour mixture into cupcake liners in muffin tins. Bake for 30-40 minutes. Cracks will form on top of the cupcakes but do not allow to brown.
In a small bowl, combine the sour cream with 1/2 cup sugar. Remove the cupcakes from the oven but don't turn the oven off. Put one tablespoon of sour cream mixture in center of each cupcake. Return to the oven and bake 5 more minutes. Allow to cool completely. Top each cupcake with 3 raspberries.
In a small saucepan, melt the jelly until smooth and pourable. Spoon about a tablespoon of the jelly over the raspberries. Serve or refrigerate. These tarts will store well in the refrigerator for several days.