Mini-Cheesecake with Raspberry Topping

#Cheesecake #MiniCheesecake #CheesecakeRaspberryTopping #NorthCarolina #AlexandriaIsabelle

https://youtu.be/d-h3iycatd4?si=slNy-j6voVh0CNen

Preheat oven: 350°F/177°C

Baking time: 18-20 minutes

Yields: 12 muffin-sized cheesecakes

This Mini Cheesecake recipe is perfect for a small crowd. And yes, you can bake cheesecake in a muffin pan. Top these little muffin beauties with raspberry topping or any toppings of your desired or fresh berries. You can literally eat these with your hands like cupcakes. They are just so adorable!

Mini Cheesecake with Raspberry Topping Recipe

Ingredients:

For The Cheesecake:

For the base/Graham Cracker Crust:

1 1/2 cup (150g) Graham Cracker crumbs

1/4 cup (60g) unsalted butter, melted

1/2 tablespoon granulated sugar

For the cheesecake filling:

10.5 ounce (300g) full-fat brick cream cheese, softened to room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice (recommended)

1 1/2 tablespoon (14g) all purpose flour

3/4 cup full-fat sour cream at room temperature

For The Raspberry Topping:

6 ounces fresh raspberries

2 tablespoons granulated sugar

2 tablespoons water

1 teaspoon cornstarch

1/2 teaspoon pure vanilla extract

Fresh raspberries, for garnish

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Note: 1. Ingredients should be at room

temperature.

2. When mixing the filling, it should be

the lowest speed of your handheld

mixer.

3. DO NOT OVERMIX!

4. The baked and cooled cheesecakes

will slightly sink down in the center. Do

not worry, all is not lost.

5. Cover and store leftover cheesecakes

In the refrigerator for up to 5 days.

6. If you don’t have food processor, place

the graham crackers into a zip-top bag and

crush the crackers with a food mallet or

rolling pin as well.

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Directions:

For the cheesecake:

1. Preheat oven to 350°F/177°C. Position the rack on 2/3 lower of the oven. Line a standard 12-count muffin pan with cupcake liners.

2. FOR THE BASE/CRUST: Using a food processor, pulse the graham crackers into fine crumbs. Pour the crumbs into a medium bowl and add sugar and melted butter. Combine all of the crust ingredients. Mixture will be sandy. Divide the crumbs mixture evenly into each liner. Firmly press the crumb mixture using a spoon to from an even crust. Set aside.

3. FOR THE CHEESECAKE FILLING: Using a handheld mixer, beat the cream cheese on low speed until smooth and creamy. Add in sugar gradually then add eggs, 1 at a time, and beat until fully combined. Add in vanilla extract, lemon juice, flour, and mix until just combined. Add in sour cream and mix everything together. Batter will be thick. DO NOT OVER-MIX!

4. Using an ice cream scoop, divide cheesecake filling evenly between all the liners. Gently shake the pan to make the top surface flat.

5. Bake in the preheated oven at 350°F/177°C for 18-20 minutes.or until the edges are set and the centers only slightly jiggle when gently shaken the pan.

6. Remove from the oven and set the pan on a wire rack and leave to cool at room temperature for 30 minutes. Transfer the pan in the fridge and chill for 4 to 18 hours or overnight, loosely cover the cheesecake with foil.

7. Once chilled, add the raspberry topping/sauce or any desired toppings or serve as it is. Enjoy!🍰

For the raspberry topping/sauce:

1. In a small saucepan, add raspberries, sugar, water, and cornstarch and cook over medium heat. Stir to combine.

2. Bring to a boil. Reduce the heat to medium-low and gently mash the berries with a spoon as your sauce cooks. Cook sauce for 10 minutes, or until raspberries have broken down. Add vanilla extract and stir to combine. Remove from heat.

3. Strain the sauce mixture through fine sieve over a bowl and gently press the sauce by using rubber spatula/spoon. Discard any solids caught by the strainer.

4. Sauce can be served warm or chilled over cheesecake, pancakes, ice cream, etc.