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Mini Lemon Cheesecakes with Raspberry Sauce

Mini Lemon Cheesecakes with Raspberry Sauce

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 Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author Barry C. Parsons

Ingredients

For the Graham crumb base

  • ¾ cup graham wafer crumbs
  • 2½ tbsp melted butter
  • 1 tbsp sugar

For the Cheesecake Batter

  • 1 cup cream cheese one 8 oz block
  • ⅓ cup sugar
  • zest of 1/2 lemon finely minced
  • 1 tsp pure vanilla extract
  • 1 egg
  • ⅓ cup whipping cream unwhipped, straight from the carton.

For the Raspberry Sauce

  • 1 1/2 cups raspberries fresh or frozen
  • 1/4 cup sugar
  • 3 tbsp water
  • 1 1/2 tsp corn starch dissolved in a little cold water

Instructions

To prepare the graham crumb base

  1. Preheat oven to 300 degrees F.
  2. Mix together the crumbs, butter and sugar.
  3. Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

To prepare the Cheesecake Batter

  1. Beat the cream cheese, lemon zest, sugar and vanilla extract until smooth.
  2. Beat in the egg until smooth.

  3. Finally blend in the whipping cream.

  4. 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.
  5. Remove from the oven and cool completely.
  6. Serve with the raspberry sauce.

To prepare the raspberry sauce

  1. To your smallest saucepan add the raspberries sugar and 3 tbsp water.
  2. Bring to a slow simmer over low heat.
  3. 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.
  4. Dissolve the corn starch in only enough water to get it to a liquid state.
  5. Pour into the simmering raspberries, stirring gently until the mixture is thickened, about another minute.
  6. Remove from the heat and allow the sauce to cool to room temperature.