Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, mini cheesecakes with raspberry sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mini Cheesecakes with Raspberry Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Make ready crust
- Prepare 2 cup graham cracker crumbs
- Prepare 1/4 cup butter
- Prepare 1/4 cup sugar
- Take filling
- Get 8 oz cream cheese
- Prepare 1/3 cup sugar
- Take 1 egg
- Get 1 tsp vanilla extract
- Prepare 1/4 tsp almond extract
- Get raspberry sauce
- Take 2 1/4 tbsp raspberry preserves
- Get 3 tsp water
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.
So that’s going to wrap this up with this special food mini cheesecakes with raspberry sauce recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
