Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mini cheesecakes with raspberry sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
To avoid cracks, let the mini cheesecakes cool down in the oven with the door open for a few minutes. For the Sauce; Mix the raspberry, vanilla, sugar and lemon juice in a medium sauce pan and set over medium heat. No-Bake Mini Cheesecakes with Raspberry Sauce.
Mini Cheesecakes with Raspberry Sauce is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something that I have loved my whole life.
To begin with this particular 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:
- Take crust
- Get 2 cup graham cracker crumbs
- Make ready 1/4 cup butter
- Make ready 1/4 cup sugar
- Take filling
- Get 8 oz cream cheese
- Prepare 1/3 cup sugar
- Prepare 1 egg
- Make ready 1 tsp vanilla extract
- Make ready 1/4 tsp almond extract
- Make ready raspberry sauce
- Prepare 2 1/4 tbsp raspberry preserves
- Take 3 tsp water
I love the look of these mini cheesecakes embellished with homemade raspberry sauce and a luscious raspberry. I've also garnished the cheesecake bites with a couple blueberries and a triangle of kiwi, swapping out the raspberry sauce with some thinned apricot jam/jelly. These creamy mini cheesecakes have a buttery gingersnap cookie crust and a tangy raspberry sauce to offset the richness of the cheesecake. When I see mini cheesecake pans at the store, I always laugh to myself a bit because it just seems so silly.
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 portion control (maybe, you might just find yourself eating a few :). 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.
So that’s going to wrap it up for this exceptional food mini cheesecakes with raspberry sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Happy cooking!
