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Before you jump to Mini Cheesecakes with Raspberry Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a good deal more popular than before and rightfully so. The overall economy is impacted by the number of people who are suffering from conditions such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. In all likelihood, a lot of people believe that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make some minor changes that can start to make a positive impact to our daily eating habits.
One way to approach this to start seeing some results is to understand that you do not need to change everything at once or that you should entirely do away with certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you did. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.
As you can see, it’s not at all hard to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to mini cheesecakes with raspberry sauce recipe. To cook mini cheesecakes with raspberry sauce you need 13 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Mini Cheesecakes with Raspberry Sauce:
- Use crust
- Get 2 cup graham cracker crumbs
- Prepare 1/4 cup butter
- Prepare 1/4 cup sugar
- Prepare filling
- Take 8 oz cream cheese
- You need 1/3 cup sugar
- Provide 1 egg
- Get 1 tsp vanilla extract
- Take 1/4 tsp almond extract
- Provide raspberry sauce
- Provide 2 1/4 tbsp raspberry preserves
- Get 3 tsp 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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