Friday, November 5, 2010

Mini Raspberry Cheesecakes, For 4

Mini Raspberry Cheesecakes, For 4

Serves 4.

This is perfect when you want cheesecake for 4 but don't want all the leftovers that a standard cake would give you. Plus, they're cute and taste great too.
Adapted From: Small-Batch Baking cookbook

1/2 c. graham cracker crumbs
1 t. sugar
2 T. butter, melted

raspberry reduction:
1 c. fresh or frozen raspberries
1/4 c. sugar

1 (8-oz.) pkg. cream cheese, softened to room temperature
1/4 c. sugar
1 egg
1 egg yolk
1/2 t. pure vanilla extract
1 T. whipping (heavy) cream
raspberry reduction

Preheat oven to 325 degrees.

Line the insides of (4) 4-oz. ramekins with foil and then grease with butter, shortening, or nonstick spray. Try to make foil as smooth as possible, but know that there will be some unavoidable creases. Place the ramekins on a baking sheet.

Make the raspberry reduction:
Add raspberries to a saucepan over medium heat. Stir in sugar. Bring the mixture to a low boil, stirring constantly until the sugar dissolves. Boil, stirring occasionally, for a few minutes. Remove from the pan and let the raspberry reduction cool completely.

Make the crust:
Place the crushed graham crackers and the sugar in a small bowl, and stir to mix. Add the melted butter and toss with a fork until the crumbs are evenly moistened. Spoon the crumb mixture into the prepared ramekins, dividingit evenly among them. Gently press down the crumb mixture with your fingertips. Bake for 10 minutes.

Remove the baking sheet from the oven and transfer ramekins to a wire rack. Let the crusts cool while you prepare the filling. Keep the oven on.

Place the cream cheese and sugar in a medium-size mixing bowl and beat with a hand-held electric mixer on medium speed just until the mixture is smooth and creamy, about 45 seconds. Add the egg, egg yolk, vanilla extract, and heavy cream, reduce the mixture speed to low, and beat just until they are blended into the cream cheese mixture, 15-20 seconds. Then stir in the cooled raspberry reduction to create a swirled look. Spoon the batter into the crusts, dividing it evenly among them. Return the cheesecakes to the oven on the baking sheet and bake the cheesecakes until they are just set, 24-25 minutes.

Remove the baking sheet from the oven and transfer the cheesecakes to a wire rack. Let them cool completely in the ramekins. Then cover and refrigerate for 6 hours or overnight.

When ready to serve, carefully remove cheesecakes from ramekins by pulling out edges of foil. Unwrap, plate, and enjoy!

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