Recipe of Homemade Mini Cheesecakes with Raspberry Sauce
Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Award-winning Mini Cheesecakes with Raspberry Sauce. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mini Cheesecakes with Raspberry Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Cheesecakes with Raspberry Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini Cheesecakes with Raspberry Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mini Cheesecakes with Raspberry Sauce estimated approx 1 hour.
To begin with this recipe, we must first prepare a few ingredients. You can have Mini Cheesecakes with Raspberry Sauce using 13 ingredients and 11 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Mini Cheesecakes with Raspberry Sauce:
- crust
- 2 cup graham cracker crumbs
- 1/4 cup butter
- 1/4 cup sugar
- filling
- 8 oz cream cheese
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- raspberry sauce
- 2 1/4 tbsp raspberry preserves
- 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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