Raspberry Mini Cheesecakes
By America's Test KitchenPublished on September 12, 2011
Time
1½ hours, plus 1 hour chilling
Yield
Serves 12
Ingredients
Before You Begin
We like to use Keebler brand Sandies for our crusts, since they fit perfectly into a muffin tin. If you use a thinner cookie, your mini cheesecakes will be slightly more mini. Be sure to use sweetened condensed milk, not evaporated milk here.
Instructions
- PREPARE CRUSTS Adjust oven rack to middle position and heat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners. Dollop with 1 teaspoon jam each.
- MAKE FILLING With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
- BAKE CHEESECAKES Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
- GLAZE AND GARNISH Remove cheesecakes from muffin tin. Microwave remaining jam until thinned slightly, about 15 seconds, and use it to glaze cheesecakes. Top each cheesecake with fresh raspberry, if using. Serve.
Time
1½ hours, plus 1 hour chillingYield
Serves 12Ingredients
Ingredients
Ingredients
Why This Recipe Works
Using sweetened condensed milk in our Raspberry Mini Cheesecakes recipe allowed us to eliminate sugar, sour cream, vanilla extract, and lemon juice from our recipe. Instead of struggling with crafting 12 individual crusts, we opted to use a single shortbread cookie for each mini cheesecake. Lining the muffin tin with cupcake liners was essential for getting the cheesecakes out of the muffin tin without ruining them in the process. It also made cleanup easier.
A little raspberry jam heated in the microwave made for an ideal topping. Adding a layer of it to each cookie crust as well further enhanced the raspberry flavor of the cheesecakes.
Before You Begin
We like to use Keebler brand Sandies for our crusts, since they fit perfectly into a muffin tin. If you use a thinner cookie, your mini cheesecakes will be slightly more mini. Be sure to use sweetened condensed milk, not evaporated milk here.
Instructions
- PREPARE CRUSTS Adjust oven rack to middle position and heat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners. Dollop with 1 teaspoon jam each.
- MAKE FILLING With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
- BAKE CHEESECAKES Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.
- GLAZE AND GARNISH Remove cheesecakes from muffin tin. Microwave remaining jam until thinned slightly, about 15 seconds, and use it to glaze cheesecakes. Top each cheesecake with fresh raspberry, if using. Serve.
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