Recipe of Award-winning Mini Cheesecakes with Raspberry Sauce

Mini Cheesecakes with Raspberry Sauce.

Mini Cheesecakes with Raspberry Sauce

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, mini cheesecakes with raspberry sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mini Cheesecakes with Raspberry Sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Mini Cheesecakes with Raspberry Sauce is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have mini cheesecakes with raspberry sauce using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:

{Get of crust.
{Take of graham cracker crumbs.
{Take of butter.
{Take of sugar.
{Take of filling.
{Get of cream cheese.
{Get of sugar.
{Take of egg.
{Make ready of vanilla extract.
{Make ready of almond extract.
{Make ready of raspberry sauce.
{Get of raspberry preserves.
{Get of water.

Instructions to make Mini Cheesecakes with Raspberry Sauce:

use a rolling pin to crush graham crackers in a plastic bag..
preheat oven to 325°F.
spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel..
mix ingredients for crust together in a small bowl. Add 2-3 tablespoons of mixture to each of the ramekins and press firmly. (Note: you will not use all of the mixture.).
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well..
Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim..
Bake 22 to 25 minutes or until centers are almost set..
While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce..
Remove from heat, let cool and store until serving..
Cool on wire rack. Refrigerate 4 hours or overnight..
Drizzle with raspberry sauce and serve..

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