Strawberry Cream Cheese Cake

These individually sized cakes are the perfect addition to summer meals. On a graham cracker crust rests a creamy cheese filling, which is balanced in freshness by the thin slices of strawberries and the grapefruit supremes.


° 95 g (¾ cup) graham cracker crumbs
° 15 ml (1 tbsp.) Sugar
° 30 ml (2 tbsp.) Melted butter
° 2 8 oz (250 g) packages cream cheese, softened
° 140 g (2/3 cup) sugar
° 1/3 cup (75 ml) sour cream
° 2 eggs
° 2.5 ml (½ tsp.) Vanilla extract

° 270 g (2 cups) sliced ​​strawberries
° 2 grapefruits, peeled raw and the supremes cut in 2 (see note)
° 30 g (2 tbsp.) Sugar


Put the grill at the center of the oven. Preheaat oven 180 ° C (350 ° F). Line 12 muffin cups with paper boxes.
In  bowl, Combine ingredients ( all )  Press lightly into the bottom of the muffin cups. Baking about 10 to 12 min . Permit cool.
Minimize oven temperature 170 ° C (325 ° F).
In a food processor, cream the cheese with the sugar. Add the rest of the ingredients and mix until the mixture is smooth and smooth. Using a spatula, scrape the sides a few times. Spread the mixture over the crusts.
Bake for 25 minutes or until cakes are firm and slightly puffed. Do not overcook the cakes to keep a smooth texture. Pemit cool & refrigerate about 4 h  
In a bowl, combine the fruit with the sugar. Leave to macerate for 5 minutes. Drain.
Remove the boxes if desired. Garnish the cakes with the strawberry and grapefruit mixture.