Miniature strawberry cheesecake

Beat the egg yolks until thick and a pale yellow. Add the sour cream, flour, salt, 3/4 cup of sugar, vanilla and beat until well blended. Add the cream cheese and beat until smooth. Beat the egg whites until foamy, add the remaining 1/4 cup of sugar and beat until stiff and shiny. Fold into the cream cheese mixture. Fill the cupcake pans with the batter and bake for 25 minutes. Allow the cakes to cool in the pan, then when cool, remove paper and place on a serving plate. Place 1/2 strawberry on each cake and top with strawberry glaze.

For glaze

In a sauce pan, heat the water and strawberries to boiling, then simmer for 2 minutes. Press the mixture through a strainer then put back into the sauce pan. Add the sugar and cornstarch, bringing to a boil stirring constantly until thickened and clear. Cool.