berry compote-topped mini cheesecakes

whoa.  these are awesome.


whenever I make something and take my first bite, the sentence I utter usually starts with "next time, I'll ___".  we're all our own biggest critic, right?  to be honest, I can think of few instances in which I didn't find something I wished I'd done differently.  these cheesecakes currently top my don't-you-dare-touch-this-recipe-it's-perfect list.


berry compote-topped mini cheesecakes
adapted from here
prep time: 20 minutes | cook time: 25 minutes | yields: 6 cupcake-sized cheesecakes
ingredients

for the graham cracker crusts
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon butter, melted


for the mini cheesecakes 
1 (8 ounce) package light/reduced fat cream cheese, softened
1/4 cup white sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg, room temperature


for the berry compote
1 1/2 cups fresh or frozen berries (strawberries, raspberries, blackberries, anything goes!)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest


directions
preheat oven to 325 degrees F. grease a 6 cup muffin pan, or line with paper cupcake liners.


in a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined. measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing down firmly. bake for 5 minutes, then remove to cool.


while the mini crusts cool slightly, whisk together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. mix in the egg and whisk until smooth.


pour the cream cheese mixture into the muffin cups, filling each until 3/4 full.  bake at 325 degrees F for 25 minutes. cool completely in pan before removing. refrigerate until ready to serve.


just before serving, remove cheesecakes from refrigerator and remove paper liners.  bring a small saucepan to medium heat, add berries, lemon juice and 1/2 teaspoon lemon zest.  heat slowly, squishing some berries with the back of a spoon.  once the berries have released about half of their juices, add remaining 1/2 teaspoon lemon zest.  spoon compote over chilled cheesecakes, top with sliced almonds and serve.