Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mini cheesecakes with raspberry sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mini Cheesecakes with Raspberry Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something which I’ve 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 get started with this recipe, we have to prepare a few components. You can have 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:
- Prepare crust
- Prepare 2 cup graham cracker crumbs
- Make ready 1/4 cup butter
- Take 1/4 cup sugar
- Make ready filling
- Make ready 8 oz cream cheese
- Take 1/3 cup sugar
- Make ready 1 egg
- Take 1 tsp vanilla extract
- Prepare 1/4 tsp almond extract
- Get raspberry sauce
- Get 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
Serve garnished with the lime zest, raspberries and mint. 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. Mini raspberry cheesecakes are both sweet and beautiful, fitting for the special day.
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.
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. 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. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving.
So that is going to wrap this up for this special food mini cheesecakes with raspberry sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
