Step One

Preheat oven to 325F. Place fruit in bowl and stir in zest. Set aside.

Step Two

Beat cream cheese for 1 minute on medium-high speed or until fluffy. Add yogurt, sugar, salt and vanilla and beat on medium speed until well incorporated. Add whole egg and egg whites, one at a time, scraping bowl as needed. 

Step Three

Spoon mixture into 10 – 12 small ramekins until ¾ full. Bake for 15 to 17 minutes or until middle is set. Remove from oven and cool at room temperature. Cakes may crack or fall in middle leaving a perfect spot for fruit. Simply spoon the fruit on top and serve.

Whether it’s made with ricotta, quark, heavy cream, milk, sour cream or yogurt, cheesecake has been around a very long time! Did you know that cheesecake was a popular dish in ancient Greece? In the United States, cheesecake got a big boost in the early 20^th century when Kraft perfected “Philadelphia” brand cream cheese. The French origins of our soft creamy spread is Neufchatel, which has a crumblier, grainer texture than North American cream cheese.

In the middle of winter, when beautifully ripe fresh fruit isn’t available, try this method to roast fruit and bring out all the flavor. Place fruit on a sheet tray sprayed with non-stick spray or oil. Roast the fruit at 400F for about 15 minutes or until the fruit is soft and juicy. Let cool before topping the cheesecakes. Fruit cooked like this is delicious topping your morning yogurt, too!

Dominican Oaks Muscat
Napa Valley California
About $15

Are you a fan of Muscat – the same grape as the more familiar name of Moscato? If not – it’s time to give it another try. This is an awesome dessert wine for fruity, creamy treats. California wine makers use the grape to make a variety of wines including ones like this – off-dry with a lush floral aroma of peaches and a tropical fruit-flavored finish, a perfect pair with the lightly sweet and fruity cheesecakes.