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These individual cheesecakes don´t include leavening or flour, so they can make a festive conclusion to a dairy meal during the Jewish Passover.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
25min
Total Time
1hr15min
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Heat oven to 350°F. Spray six 6-oz. ramekins or custard cups with nonstick cooking spray. Spoon 1 tablespoon syrup into each cup. Set aside.
In blender container, combine all remaining ingredients; blend until smooth, scraping down sides as necessary. Pour mixture evenly into ramekins. Place ramekins in 13x9-inch (3-quart) baking dish; pour boiling water into dish to a depth of 1/2 inch (about 2 cups). Cover dish tightly with foil.
Bake at 350°F. for 25 minutes. Uncover dish; bake an additional 7 minutes or until centers are almost set. Remove ramekins from baking dish; cool on wire rack. Serve warm or refrigerate until completely cooled. To serve, unmold onto dessert plates. If desired, garnish with edible flowers.
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