Hello, I’m Elise. Today, we’re going to make mini cheesecakes with raspberry sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. 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 favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Mini Cheesecakes with Raspberry Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. 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
- Prepare 2 cup graham cracker cbs
- Get 1/4 cup butter
- Prepare 1/4 cup sugar
- Make ready filling
- Get 8 oz cream cheese
- Make ready 1/3 cup sugar
- Take 1 egg
- Make ready 1 tsp vanilla extract
- Get 1/4 tsp almond extract
- Take raspberry sauce
- Prepare 2 1/4 tbsp raspberry preserves
- Make ready 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 for this distinctive dish mini cheesecakes with raspberry sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
