3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
2 cups Cranberry Balsamic
½ cup granulated sugar
3 tablespoons cornstarch
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.
Line two 12 count muffin pans with paper cupcake liners. Pour cream cheese filling into the prepared pans. Bake at 350º until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
While cheesecakes are baking heat the cranberry balsamic and the sugar in a small sauce pan. When the sugar is dissolved and the liquid comes to a boil turn off the heat. Ladle about ½ cup of the liquid into a small bowl and whisk together with the cornstarch to create a slurry. Add the cornstarch mixture back to the pan and bring the liquid back to a boil for about a minute or so. Turn off the heat and transfer to a bowl and refrigerate.
To serve spoon the beautiful balsamic glaze over the tops of the cheesecakes and enjoy.