Mini Cheesecakes with Raspberry Sauce. These mini cheesecakes are so decadent and incredibly easy to make! I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake.
Mini raspberry cheesecakes are both sweet and beautiful, fitting for the special day. Sweet and tangy raspberry sauce swirled into creamy vanilla cheesecake atop homemade graham crusts says "I love you" in the best way possible. Serve up a platter topped with raspberries and mint leaves.
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mini cheesecakes with raspberry sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini Cheesecakes with Raspberry Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mini Cheesecakes with Raspberry Sauce is something that I have loved my entire life.
These mini cheesecakes are so decadent and incredibly easy to make! I add some of my homemade Raspberry Sauce, a little bit of whip cream and a fresh. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake.
To begin with this recipe, we must first prepare a few ingredients. You can cook mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Get of crust.
- Take 2 cup of graham cracker crumbs.
- Make ready 1/4 cup of butter.
- Make ready 1/4 cup of sugar.
- Take of filling.
- Prepare 8 oz of cream cheese.
- Make ready 1/3 cup of sugar.
- Get 1 of egg.
- Take 1 tsp of vanilla extract.
- Make ready 1/4 tsp of almond extract.
- Prepare of raspberry sauce.
- Prepare 2 1/4 tbsp of raspberry preserves.
- Prepare 3 tsp of water.
Press the raspberries through a fine sieve. Sweeten the raspberry puree with icing sugar. Place the mini cheesecakes on plates and drizzle with the raspberry sauce. Serve garnished with the lime zest, raspberries and mint.
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..
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. For some reason growing up I always assumed cheesecake would be difficult to However, my absolute favorite mini cheesecake topping is this raspberry puree. I love all things raspberry and I Other fun options are any type of pie filling, chocolate or caramel sauce or even jam! Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving.
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