Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, mini cheesecakes with raspberry sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 Cheesecakes with Raspberry Sauce is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mini Cheesecakes with Raspberry Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Make ready crust
- Prepare 2 cup graham cracker crumbs
- Take 1/4 cup butter
- Make ready 1/4 cup sugar
- Get filling
- Prepare 8 oz cream cheese
- Take 1/3 cup sugar
- Take 1 egg
- Prepare 1 tsp vanilla extract
- Make ready 1/4 tsp almond extract
- Get raspberry sauce
- Take 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
They are in individual servings, they're easier to serve and clean up, and they make for better. Mini raspberry cheesecakes are both sweet and beautiful, fitting for the special day. Sweet and tangy raspberry sauce swirled into creamy vanilla For the raspberry sauce, combine raspberries, sugar, and water in a small saucepan over medium high heat. Bring to a boil and mash the berries; reduce.
Instructions 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.
These mini lemon cheesecakes are the latest in a small selection of mini cheesecakes that have appeared on this site including Chocolate Cheesecake Cupcakes and Raspberry Tuxedo Mini Cheesecakes. Fresh or frozen raspberries can be used in this recipe. For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. You can get key lime juice from your local grocery; it's great in a pinch if you. This mini raspberry dessert is sure to impress everyone including yourself!
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