Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mini cheesecakes with raspberry sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Mini Cheesecakes with Raspberry Sauce is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s 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 get started with this particular recipe, we have to first prepare a few components. 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:
- Get crust
- Prepare 2 cup graham cracker crumbs
- Make ready 1/4 cup butter
- Make ready 1/4 cup sugar
- Get filling
- Get 8 oz cream cheese
- Take 1/3 cup sugar
- Make ready 1 egg
- Prepare 1 tsp vanilla extract
- Get 1/4 tsp almond extract
- Take raspberry sauce
- Make ready 2 1/4 tbsp raspberry preserves
- Take 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 is going to wrap it up for this exceptional food mini cheesecakes with raspberry sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
