Hello, I’m Elise. Today, we’re going to make mini cheesecakes with raspberry sauce recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mini Cheesecakes with Raspberry Sauce Recipe
Mini Cheesecakes with Raspberry Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Mini Cheesecakes with Raspberry Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook 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
- Make ready 2 cup graham cracker cbs
- Take 1/4 cup butter
- Take 1/4 cup sugar
- Make ready filling
- Make ready 8 oz cream cheese
- Prepare 1/3 cup sugar
- Take 1 egg
- Take 1 tsp vanilla extract
- Get 1/4 tsp almond extract
- Prepare raspberry sauce
- Make ready 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
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.
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