Sunday 11 May 2014

Mini raspberry cheesecakes !

Prep time - 25 min
Serves- 16
Ingredients 
For the crust 
1.Graham cracker crumbs (or) biscuit of your choice- 150 g
2.Unsalted butter- 4 tbsp
3.Sugar- 45 g
4.Salt (optional) - 1/2 tsp

For the filling 
1.Raspberry preserve - 6 tbsp
2.Philadelphia cream cheese- 1 package (or) 8 oz
3.Sour cream- 1 cup
4.Eggs- 2 (large)
5.Sugar- 3/4 cup plus 3 tbsp
6.Vanilla essence- 2 tsp

Procedure 
1.Grind the cracker crumbs into a fine powder and mix the sugar, butter, and salt until the mixture holds by itself .
2.Line your cupcake moulds with cupcake liners.
3.Press the above mixture onto the base of your moulds and refrigerate for 15 min.
4.Now place the moulds in the oven and bake the crust for 5 min at 170 degrees.

4.Use an electric mixer to make the cream cheese soft and creamy.
5.Add eggs one by one making sure that they are evenly mixed.
6.Add the sugar, sour cream and vanilla.
7.Make sure you scrape down the sides of the mixing bowl.
8.Now pour this mixture into the moulds and bake them at 200 degrees for 20 min.

9.After the mini cakes are done, spread a layer
of raspberry preserve onto the cheesecakes, chill for 3 hours before you eat them all up !

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