Ingrédients pour Raspberry Swirl Cheesecake Minis
- Chocolate Cookie Crumb
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
- Butter
- 1 cup fresh raspberries
- Cornstarch
- 16 ounces cream cheese
- Table Salt
- Vanilla
- Lemon Zest
- 2 large eggs
- Sour Cream
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Comment préparer Raspberry Swirl Cheesecake Minis
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a food processor, combine 1 ½ cups chocolate cookie crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Pulse until well combined. Press mixture into the bottom of a mini muffin tin (24 cups).
- Prepare the cheesecake filling: In a large bowl, beat 16 ounces cream cheese until smooth. Gradually add ½ cup granulated sugar and 2 large eggs, beating until combined. Stir in 1 teaspoon vanilla extract.
- Prepare the raspberry sauce: In a small saucepan, combine 1 cup fresh raspberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Simmer over medium heat for 5-7 minutes, or until raspberries have softened and sauce has thickened slightly. Strain the sauce through a fine-mesh sieve to remove seeds (optional).
- Assemble the cheesecakes: Spoon about 1 tablespoon of the cheesecake batter into each crust. Dollop a teaspoon of raspberry sauce on top, then swirl gently with a toothpick or knife. Top with the remaining cheesecake batter.
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let cool completely in the muffin tin before refrigerating for at least 4 hours, or preferably overnight.
- Garnish with fresh raspberries before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
78g
Fat
71g
Carbs
10g
