Mini Cheesecakes with Raspberry Sauce
Mini Cheesecakes with Raspberry Sauce

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mini cheesecakes with raspberry sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mini Cheesecakes with Raspberry Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Mini Cheesecakes with Raspberry Sauce is something which I’ve loved my whole life.

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 cook that.

The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
  1. Make ready crust
  2. Prepare graham cracker crumbs
  3. Take butter
  4. Make ready sugar
  5. Prepare filling
  6. Make ready cream cheese
  7. Prepare sugar
  8. Prepare egg
  9. Get vanilla extract
  10. Prepare almond extract
  11. Prepare raspberry sauce
  12. Prepare raspberry preserves
  13. Make ready 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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