These mini cheesecakes were a perfect use some leftover block of cream cheese.
Ingredients
0.5 cup graham cracker crumbs
2 tbsp melted butter
filling:
0.25 cup sugar
1 tbsp flour
8 oz cream cheese
1 tsp lemon zest
1 egg
1 tsp vanilla extract
2 tbsp sour cream
raspberry topping:
2 oz raspberries
1 tbsp sugar
0.5 tbsp flour
Preparation
Mix the cracker crumbs with the melted butter. Add a tiny bit of milk if necessary to form a crumbly crust.
Press into six silicone cupcake liners in a cupcake shape.
Bake in a preheated 325F oven for 5 minutes.
Mash the berries and mix with the sugar and flour combined. Strain out seeds if so desired.
Mix the sugar and flour for the cheese filling. Whip in softened cream cheese, lemon zest. Mix in the egg.
Stir in sour cream and vanilla at the end. Distribute onto cracker crusts. Top with raspberry sauce.
Bake for 20-25 minutes in the 325F oven, until nearly set.
Remove from oven and allow to cool. Then refrigerate for a few hours before serving.
Comments
Post a Comment