Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mini cheesecakes with raspberry sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. They are in individual servings, they're easier to serve and clean up, and they make for better. Do you think this could be made into mini cheesecakes?
Mini Cheesecakes with Raspberry Sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Take crust
- Prepare 2 cup graham cracker crumbs
- Get 1/4 cup butter
- Get 1/4 cup sugar
- Prepare filling
- Get 8 oz cream cheese
- Prepare 1/3 cup sugar
- Prepare 1 egg
- Take 1 tsp vanilla extract
- Take 1/4 tsp almond extract
- Make ready raspberry sauce
- Get 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
I was nervous about trying a homemade version, but this was so easy and turned out so well! These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. Press the raspberries through a fine sieve. Sweeten the raspberry puree with icing sugar.
Steps to make Mini Cheesecakes with Raspberry Sauce:
- use a rolling pin to crush graham crackers in a plastic bag.
- preheat oven to 325°F
- spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel.
- mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.)
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.
- Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim.
- Bake 22 to 25 minutes or until centers are almost set.
- While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce.
- Remove from heat, let cool and store until serving.
- Cool on wire rack. Refrigerate 4 hours or overnight.
- Drizzle with raspberry sauce and serve.
Place the mini cheesecakes on plates and drizzle with the raspberry sauce. Serve garnished with the lime zest, raspberries and mint. So delicious, make sure you try this recipe serve it with either Cran Rasp sauce or with fresh fruits. For best results after it's baked cool down on the. Mini cheesecakes are not only easier than a full cheesecake, they take half the time to prepare!
So that is going to wrap this up with this exceptional food mini cheesecakes with raspberry sauce recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
