3/22/2017
Mini Raspberry Cheesecake
(for crust)
3/4 cup flour
2 T powdered sugar
1 1/2 T cornstarch
1/8 t salt
3 T butter, softened
1 T canola oil
1 T brown sugar
1 t grated lemon rind
1/2 t vanilla extract
(for filling)
1/2 cup granulated sugar
8 oz. 1/3 less-fat cream cheese, softened
4 oz. fat-free cream cheese, softened
3/4 cup light sour cream
1t vanilla extract
dash of salt
2 large eggs
2 t cake flour
(for topping)
5 cups fresh raspberries, divided
1/2 cup granulated sugar
1 T cornstarch
1 t water
mint leaves (optional)
>how to make<
(for crust)
*Preheat oven to 325 degrees.
*Weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
*Combine pastry flour, powdered sugar, 1 1/2 T cornstarch, and 1/8 t salt; whisk.
*Place butter, oil, brown sugar, lemon rind, and 1/2 t vanilla in a medium bowl; beat with a whisk until well blended.
*Add flour mixture; whisk just until combined.
(Mixture will look like damp, coarse sand.)
*Coat a straight sided mini cheesecake pan with 12 (2 1/2 oz.) cups with cooking spray.
*Scoop 1 packed T dough into each well; gently press to form a flat surface on the bottom.
*Bake until set and lightly golden brown, 10 to 12 minutes.
*Remove from oven; cool 20 minutes.
(for filling)
*Combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
*Beat in sour cream, 1 t vanilla, and dash of salt.
*Add eggs, 1 at a time, beating well after each addition.
*Add cake flour; blend will.
*Spoon mixture over crust, filling to the top of each well.
*Bake 20 minutes or just until set and slightly puffed.
(for topping)
*Place 4 cups raspberries in a food processor; process until smooth.
*Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible.
(Discard seed.)
*Combine puree with 1/2 cup granulated sugar in a saucepan over medium high; bring to a low boil, stirring to dissolve sugar.
*Cook, stirring often, for 2 to 3 minutes.
*Combine 1 T cornstarch and 1 T water, stirring until smooth.
*Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute.
*Remove from heat.
*Cool 20 minutes.
(for finish)
*Remove cheesecakes from pan.
*Top each cheesecake with 1 1/2 T berry syrup, 3 raspberries, and mint leaves, if desired.
-makes 12-
Note: I found this recipe in "Cooking Light" magazine.
(for crust)
3/4 cup flour
2 T powdered sugar
1 1/2 T cornstarch
1/8 t salt
3 T butter, softened
1 T canola oil
1 T brown sugar
1 t grated lemon rind
1/2 t vanilla extract
(for filling)
1/2 cup granulated sugar
8 oz. 1/3 less-fat cream cheese, softened
4 oz. fat-free cream cheese, softened
3/4 cup light sour cream
1t vanilla extract
dash of salt
2 large eggs
2 t cake flour
(for topping)
5 cups fresh raspberries, divided
1/2 cup granulated sugar
1 T cornstarch
1 t water
mint leaves (optional)
>how to make<
(for crust)
*Preheat oven to 325 degrees.
*Weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
*Combine pastry flour, powdered sugar, 1 1/2 T cornstarch, and 1/8 t salt; whisk.
*Place butter, oil, brown sugar, lemon rind, and 1/2 t vanilla in a medium bowl; beat with a whisk until well blended.
*Add flour mixture; whisk just until combined.
(Mixture will look like damp, coarse sand.)
*Coat a straight sided mini cheesecake pan with 12 (2 1/2 oz.) cups with cooking spray.
*Scoop 1 packed T dough into each well; gently press to form a flat surface on the bottom.
*Bake until set and lightly golden brown, 10 to 12 minutes.
*Remove from oven; cool 20 minutes.
(for filling)
*Combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
*Beat in sour cream, 1 t vanilla, and dash of salt.
*Add eggs, 1 at a time, beating well after each addition.
*Add cake flour; blend will.
*Spoon mixture over crust, filling to the top of each well.
*Bake 20 minutes or just until set and slightly puffed.
(for topping)
*Place 4 cups raspberries in a food processor; process until smooth.
*Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible.
(Discard seed.)
*Combine puree with 1/2 cup granulated sugar in a saucepan over medium high; bring to a low boil, stirring to dissolve sugar.
*Cook, stirring often, for 2 to 3 minutes.
*Combine 1 T cornstarch and 1 T water, stirring until smooth.
*Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute.
*Remove from heat.
*Cool 20 minutes.
(for finish)
*Remove cheesecakes from pan.
*Top each cheesecake with 1 1/2 T berry syrup, 3 raspberries, and mint leaves, if desired.
-makes 12-
Note: I found this recipe in "Cooking Light" magazine.
Labels: cheesecake recipe, mini cheese cake recipe, raspberry cheesecake recipe
