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Mini-Lemon Cheesecakes with Raspberry Sauce

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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.
  • Bring to a slow simmer, over low heat.
  • 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.