Mini Cheesecakes with Raspberry Sauce
Mini Cheesecakes with Raspberry Sauce

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mini cheesecakes with raspberry sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mini Cheesecakes with Raspberry Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Mini Cheesecakes with Raspberry Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
  1. Take crust
  2. Make ready 2 cup graham cracker crumbs
  3. Take 1/4 cup butter
  4. Make ready 1/4 cup sugar
  5. Make ready filling
  6. Prepare 8 oz cream cheese
  7. Prepare 1/3 cup sugar
  8. Prepare 1 egg
  9. Make ready 1 tsp vanilla extract
  10. Prepare 1/4 tsp almond extract
  11. Prepare raspberry sauce
  12. Get 2 1/4 tbsp raspberry preserves
  13. Prepare 3 tsp water
Instructions to make Mini Cheesecakes with Raspberry Sauce:
  1. use a rolling pin to crush graham crackers in a plastic bag.
  2. preheat oven to 325°F
  3. spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel.
  4. 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.)
  5. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.
  6. Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim.
  7. Bake 22 to 25 minutes or until centers are almost set.
  8. While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce.
  9. Remove from heat, let cool and store until serving.
  10. Cool on wire rack. Refrigerate 4 hours or overnight.
  11. Drizzle with raspberry sauce and serve.

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