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Before you jump to Mini Cheesecakes with Raspberry Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to mini cheesecakes with raspberry sauce recipe. You can have mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Mini Cheesecakes with Raspberry Sauce:
- You need of crust.
- Get 2 cup of graham cracker crumbs.
- Use 1/4 cup of butter.
- Use 1/4 cup of sugar.
- Provide of filling.
- Get 8 oz of cream cheese.
- Provide 1/3 cup of sugar.
- Get 1 of egg.
- Take 1 tsp of vanilla extract.
- Prepare 1/4 tsp of almond extract.
- Provide of raspberry sauce.
- Get 2 1/4 tbsp of raspberry preserves.
- You need 3 tsp of water.
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..
A cheesecake, in the form of a cupcake! This sweet little treat is so creamy with a crunchy and buttery biscuit base, topped with swirls of freshly made raspberry sauce. There are three simple elements to this dessert: Carefully strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve. Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. remove from plastic.
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