Mini cherry cheesecake recipe

1. 1. Take a mini muffin tin, and spray with nonstick spray, and put a vanilla wafer, in each one. Preheat oven to 350*

2. 2.In a bowl, add cream cheese, take spatula and work at it. Add sugar, sour cream, eggs, flour, salt, vanilla extract, lemon zest.

3. 3.take hand mixer, and cream together. Take some unsalted melted butter, and brush the tops of the wafer cookies.

4. 4.take a ice cream scooper and take batter and fill batter in tins. Put in oven, 350* for 14 mins, and let cool completely.

5. (For compote)

6. 5.In a sauce pan, add fresh cherries. Sugar, juice of lemon, stir. lid on, cook 7 mins till cherries cook down, and juices come out.

7. 6.Put corn starch in small bowl: Take some of the cherry juice, and add to corn starch, mix together.

8. 7.Add it to mixture, and cook 3 to 4 mins. Till it thickens; then put in bowl. let cool comptely, while putting in fridge, along with the cheesecakes. They need to be in fridge several hours;

9. 8.Put cream cheese cakes on plate, and add cherry compote on top& and sprinkle sugar on top