Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, mini cheesecakes with raspberry sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. 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.
Mini Cheesecakes with Raspberry Sauce is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something which I’ve loved my whole life.
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 cook that.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Make ready crust
- Make ready 2 cup graham cracker crumbs
- Prepare 1/4 cup butter
- Make ready 1/4 cup sugar
- Take filling
- Prepare 8 oz cream cheese
- Get 1/3 cup sugar
- Make ready 1 egg
- Make ready 1 tsp vanilla extract
- Make ready 1/4 tsp almond extract
- Prepare raspberry sauce
- Take 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
Serve garnished with the lime zest, raspberries and mint. 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.
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.
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. Drizzle the cheesecakes with raspberry sauce and a place a few raspberries on the side of each serving. When ready to serve, remove the pan from Above: You can serve your mini cheesecakes any way you like. This mini raspberry dessert is sure to impress everyone including yourself!
So that’s going to wrap it up with this special food mini cheesecakes with raspberry sauce recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
