Last Minute 4th of July with Food and Wine

If you are suddenly deciding that you want to have people over to celebrate the 4th of July, or if you are having people over and have yet to figure out what your food plans will be Food and Wine has a lot of help.  From fast desserts, to easy menus, quick-grilling recipes and easy party punches they have you covered.

Check-out their Quick Grilling Recipes, including a Scallion and Brie Stuffed Burger.  They have  Quick Desserts such as a reader favorite, Mini-Black Bottom Cheesecakes (recipe below).  If you have some real time constraint try one of the  7 Superfast Desserts.  If you want to make sure to keep the red, white and blue theme during your 4th of July celebration Food and Wine has you covered with Red, White and Blue Desserts.

Don’t forget your Party Punches, Cocktails for Grilling or Terrific Iced Teas….some are kicked-up a few notches or if you want to save the alcohol for your punch try the Black Cherry Iced Tea.

They also have some great ideas for Summer Sides and Wine Pairings for your cook-out and No-Fuss Grilling Recipes.

Mini Black-Bottom Cheesecakes

FAST

MAKE-AHEAD

STAFF FAVORITE

ACTIVE TIME: 20 MIN
TOTAL TIME: 45 MIN
MAKES 12 TARTS

ingredients

• Vegetable oil spray
• 24 plain chocolate wafer cookies, preferably Nabisco
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, at room temperature
• 1/4 cup sugar
• 2/3 cup fromage blanc (6 ounces), at room temperature
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup seedless raspberry preserves, warmed

directions

1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
3. Pour the cheesecake batter into the baking cups, filling them three-quarters full.
4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

MAKE AHEAD The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

NOTES INSTEAD OF FROMAGE BLANC Crème fraîche, goat cheese, lebneh or quark.