Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mini cheesecakes with raspberry sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
To avoid cracks, let the mini cheesecakes cool down in the oven with the door open for a few minutes. For the Sauce; Mix the raspberry, vanilla, sugar and lemon juice in a medium sauce pan and set over medium heat. Mini Raspberry Swirl Cheesecakes with a crunchy biscuit base, marbled with fresh raspberry sauce.
Mini Cheesecakes with Raspberry Sauce is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Mini Cheesecakes with Raspberry Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must 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:
- Make ready crust
- Get graham cracker crumbs
- Make ready butter
- Take sugar
- Take filling
- Get cream cheese
- Get sugar
- Take egg
- Get vanilla extract
- Get almond extract
- Get raspberry sauce
- Get raspberry preserves
- Prepare water
Low fat cream cheese has fillers that can cause a cheesecake to very easily flop. The more fat, the creamier the cheesecake will be. No-Bake Mini Cheesecakes with Raspberry Sauce. The recipe requires three basic steps - preparing the crust, filling and raspberry sauce.
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.
Tip For No Bake Graham Cracker Crust in Muffin Tins. To line the muffin pan I just use one long sheet of plastic wrap. The plastic wrap makes it very easy to remove the cheesecakes from the pan. The tart lime pairs so well with plain cheesecake, and the raspberry sauce makes them extra delicious! How to Jazz Up Cheesecake Bites.
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