Mini Raspberry Cheesecakes

July 29, 2020

Mini Raspberry Cheesecakes

What you will need (makes 12 mini cheesecakes)

The Base:

*Digestive biscuits 150grams (alternate to Oreo cookies or Graham crackers)

*Melted butter 1/4cup

*Baking cups 12

The Cheesecake:

*Cream cheese at room temperature 300grams

*Sugar 1/2cup

*2 Eggs at room temperature

*Vanilla extract 1tsp

*Lemon juice 1tbsp

*All purpose flour 1 1/2tbsp

*Sour cream 185grams

The Topping: (Raspberry Coulis)

*Fresh Raspberries 2cups

*Sugar 1/2cup

*Water 3tbsp

Remember to keep enough raspberries to add as a topping on each individual cheesecake.

Total prep time: 30 minutes

Cooking time: 15 minutes

Chill overnight.

The Base:

1. Using a food processor or a blender blend/crush the digestive biscuits until finely ground. Empty the finely ground biscuits into a bowl and add the melted butter to the finely ground biscuits, mixing well to create a base for the cheesecake.

2. Line a muffin pan with baking cups (12 cups), and into each cup add a tablespoon of the base mixture. Using a teaspoon flatten the mixture into a base for the cheese mixture to sit on.

Cheesecake:

3. Add the cream cheese into a bowl, using an electric beater whisk the cream cheese on low (speed) until soft (do not overbeat). Add the sugar to the cream cheese gradually, making sure to whisk it just enough to blend together.

4. Add the eggs, one at a time taking care to beat the mixture on low. Whisking just enough to blend the eggs into the mixture.

5. Add the vanilla extract, all purpose flour and lemon juice to the cheese mixture and beat just enough to blend together.

6. As a final step add in the sour cream and blend together. Do not overbeat the cheese mixture.

7. Using an ice cream scoop or a tablespoon spoon, spoon in the cheese mixture evenly into each baking cup, taking care not to to overfill each cup. Shake the muffin pan gently until the filling settles into each cup.

8. Bake at 320 for 15 minutes. Once baked leave it out for about an hour to cool, and then chill overnight. Leave the cheesecake cups in the muffin pan overnight and remove them once chilled and ready to serve.

Raspberry Topping:

For the topping I used a raspberry compote chilled overnight and poured on prior to serving. Strawberries or blueberries can be substituted for raspberries.

1. Put the 2 cups of raspberries, together with the sugar and water in a pan and bring to a simmer on medium heat.

2. Take the pan off the heat when the sugar has melted and the berries have been infused with the sugar.

3. Strain the raspberry mixture so as to ensure just the compote is in a bowl and seeds and refuse has been strained out (chill overnight). For a thicker jelly-like consistency use a tablespoon of cornflour with the sugar, water and raspberries.

Putting it all together:

* When you are ready to serve the mini cheesecakes, remove each cheesecake from the baking cup, taking care to gently unfold the cup so as to preserve the shape of the cheesecake.

* Add a tablespoon of the compote to each cheesecake and add a raspberry on top. Best served at room temperature or once the cheesecakes have been out of the refrigerator for about 10-15 minutes.