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13 ingredients, 11 steps, cooking Mini Cheesecakes with Raspberry Sauce

Good Evening mother, at this time you can present recipe Mini Cheesecakes with Raspberry Sauce with 13 ingredients and 11 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Mini Cheesecakes with Raspberry Sauce.

Ingredients all Mini Cheesecakes with Raspberry Sauce

1. It’s : crust.
2. Prepare 2 cup : graham cracker crumbs.
3. It’s 1/4 cup : butter.
4. It’s 1/4 cup : sugar.
5. It’s : filling.
6. You need 8 oz : cream cheese.
7. You need 1/3 cup : sugar.
8. Prepare 1 : egg.
9. Prepare 1 tsp : vanilla extract.
10. Prepare 1/4 tsp : almond extract.
11. You need : raspberry sauce.
12. You need 2 1/4 tbsp : raspberry preserves.
13. You need 3 tsp : water.

If all cooking materials Mini Cheesecakes with Raspberry Sauce it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Mini Cheesecakes with Raspberry Sauce

1. use a rolling pin to crush graham crackers in a plastic bag.
   
2. preheat oven to 325°F
   
3. spray 4, 7-ounce ramekins (I used CorningWare) with butter flavored cooking spray. Spray lightly and wipe down with a paper towel.
   
4. 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.)
   
5. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.
   
6. Spoon batter into each cup, filling each 2/3 full. Wipe any drips or smudges from rim.
   
7. Bake 22 to 25 minutes or until centers are almost set.
   
8. While cheesecakes are cooking, add jam and water to small sauce pan over medium-low heat, stirring continuously until jam melts into smooth sauce.
   
9. Remove from heat, let cool and store until serving.
   
10. Cool on wire rack. Refrigerate 4 hours or overnight.
    
11. Drizzle with raspberry sauce and serve.
    
12. Finish and Enjoy.

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