Mini Cheesecakes with Raspberry Sauce
Mini Cheesecakes with Raspberry Sauce is the perfect cheesecake recipe featuring a delicious traditional graham cracker crust and a rich, dense and creamy filling.
Servings: 9
Ingredients
- 65 g of honey graham crackers about 10
- 100 g of granulated sugar & 1 tbsp sugar divided
- 1 1/2 tbsp of melted butter
- 340 g of cream cheese room temperature
- 1 tsp vanilla
- 1 1/2 medium organic eggs room temperature
- For the Sauce
- 1 1/2 cups of frozen raspberries
- 1 tbsp vanilla
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Heat oven to 325F (165°).
- Blitz honey graham crackers.
- Add 1 tbsp of sugar and the melted butter to the honey graham crackers and mix well.
- Press into the bottoms of 9 paper lined muffin cups.
- Beat cream cheese, remaining sugar and eggs with mixer until blended. You can mix the cream cheese and sugar first, and then add the eggs. Add vanilla just until blended (don’t overmix).
- Spoon the mixture over the crust.
- Bake 25 to 30 minutes until centres are almost set. To avoid cracks, let the mini cheesecakes cool down in the oven with the door open for a few minutes.
- Cool completely. Refrigerate for at least 2 hours.
- For the Sauce
- Mix the raspberry, vanilla, sugar and lemon juice in a medium sauce pan and set over medium heat.
- Bring to a simmer and cook for about 5 minutes until the raspberries break down into a thick sauce.
- Once raspberry mixture has cooled, pour into a wire-mesh strainer.
- Press the mixture through the wire-mesh strainer with a spoon.
Notes
Serve the mini cheesecakes with some raspberry sauce, fresh raspberries, a mint leaf and a dusting of icing sugar.