Mini Lemon Cheesecakes with Raspberry Sauce - this recipe yields 12 perfect little portions of cheesecake to let you indulge without a huge calorie binge....even if you sneak a second one!
Course
Dessert
Cuisine
North American
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings12
AuthorBarry C. Parsons
Ingredients
For the Graham crumb base
¾cupgraham wafer crumbs
2½tbspmelted butter
1tbspsugar
For the Cheesecake Batter
1cupcream cheeseone 8 oz block
⅓cupsugar
zest of 1/2 lemonfinely minced
1tsppure vanilla extract
1egg
⅓cupwhipping creamunwhipped, straight from the carton.
For the Raspberry Sauce
1 1/2cupsraspberriesfresh or frozen
1/4cupsugar
3tbspwater
1 1/2tspcorn starchdissolved in a little cold water
Instructions
To prepare the graham crumb base
Preheat oven to 300 degrees F.
Mix together the crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.
To prepare the Cheesecake Batter
Beat the cream cheese, lemon zest, sugar and vanilla extract until smooth.
Beat in the egg until smooth.
Finally blend in the whipping cream.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Serve with the raspberry sauce.
To prepare the raspberry sauce
To your smallest saucepan add the raspberries sugar and 3 tbsp water.
Bring to a slow simmer over low heat.
You want to simmer this gently for about 10 minutes, using a rubber spatula to stir. A very gentle hand is needed here both with the simmering and the stirring so that the raspberries do not break down.
Dissolve the corn starch in only enough water to get it to a liquid state.
Pour into the simmering raspberries, stirring gently until the mixture is thickened, about another minute.
Remove from the heat and allow the sauce to cool to room temperature.