Easiest Way to Prepare Award-winning Mini Cheesecakes with Raspberry Sauce

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Mini Cheesecakes with Raspberry Sauce

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Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. Eating on the run can easily be much healthier with whole fiber chips and crackers. Whole grains are generally better than highly processed grains present in white bread.

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We hope you got benefit from reading it, now let’s go back to mini cheesecakes with raspberry sauce recipe. To make mini cheesecakes with raspberry sauce you need 13 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Mini Cheesecakes with Raspberry Sauce:

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

Steps to make Mini Cheesecakes with Raspberry Sauce:

  1. use a rolling pin to crush graham crackers in a plastic bag..
  2. preheat oven to 325Β°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..

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