Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mini cheesecakes with raspberry sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini Cheesecakes with Raspberry Sauce is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Prepare crust
- Take 2 cup graham cracker crumbs
- Prepare 1/4 cup butter
- Prepare 1/4 cup sugar
- Get filling
- Make ready 8 oz cream cheese
- Get 1/3 cup sugar
- Take 1 egg
- Take 1 tsp vanilla extract
- Make ready 1/4 tsp almond extract
- Make ready raspberry sauce
- Take 2 1/4 tbsp raspberry preserves
- Make ready 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.
So that’s going to wrap it up with this exceptional food mini cheesecakes with raspberry sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
