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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups
Put oven rack in middle position and preheat oven to 350F. Butter muffin
cups.
Grind wafers to a fine powder in a food processor.
Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown
sugar in a bowl with a rubber spatula until combined well. Divide crumbs
among muffin cups, then firmly press onto bottom and a little up side of
each cup with your fingertips or with bottom of an 1/8-cup measure by
twisting measure.
Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes.
Gently rotate crusts with your fingertips to loosen and turn out onto rack.
Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons
plus 1/3 teaspoon) with an electric mixer at medium-high speed until
fluffy. Beat cream in another bowl with cleaned beaters until it just holds
stiff peaks. Stir about one third of whipped cream into cream cheese
mixture to lighten, then gently fold in remaining whipped cream until just
combined.
Mound filling into crusts with a spoon (or pipe filli
ng into crusts with a
pastry bag) and serve, or chill until ready to serve.
Contributor: Gourmet September 2004 p 185
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