Mini-Lemon Cheesecakes with Raspberry Sauce
Ingredients
For the Graham Crumb Base:
- ¾ cup graham wafer crumbs
- 2-½ tbsp. butter, melted
- 1 tbsp. granulated sugar
For the Cheesecake Batter:
- 1 8-ounce package cream cheese
- ⅓ cup granulated sugar
- Zest of ½ lemon, finely minced
- 1 tsp. pure vanilla extract
- 1 egg
- ⅓ cup whipping cream, un-whipped, straight from the carton
For the Raspberry Sauce:
- 1-½ cups raspberries, fresh or frozen
- ¼ cup granulated sugar
- 3 tbsp. water
- 1-½ tsp. corn starch, dissolved in a little cold water
Instructions
To prepare the graham crumb base:
- Pre-heat oven to 300°F.
- In a medium bowl, mix together the crumbs, butter and sugar until thoroughly combined.
- Divide evenly between 12 paper lined muffin cups; press the crumbs firmly into the bottom of each.
To prepare the cheesecake batter:
- Using an electric mixer, 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.
- Place in pre-heated oven 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 a small saucepan, add the raspberries, sugar and 3 tbsp. water.
- Simmer 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.