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Raspberry Mini Cheesecakes | urbnspice.com

HOW TO MAKE RASPBERRY MINI CHEESECAKES

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Cook

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Total

Yield 12 individual cheesecakes

This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

Ingredients

For the Crust:

For the Cheesecake Filling:

For the Raspberry Swirl:

Instructions

  1. Preheat the oven to 350oF (325°F convection).
  2. For the Crust:  Combine flour, graham crumbs, coconut, sugar, salt and lime zest in a medium-sized bowl.  Pour in the melted butter. Stir well to combine thoroughly.
  3. Place the rings on a parchment-lined baking sheet. PASTRY CHEF TIP: Line the rings with a strip of parchment paper. This not only makes it easier to remove the cheesecakes from the rings, it also creates a clean edge around the mini cheesecake, and helps prevent the possibility of any cracking.
  4. Press 2 tablespoons into bottoms of small ring molds. If you are using a 9” springform pan, line the sides of the pan with a strip of parchment and the bottom of the pan with a circle of parchment paper. Pour the crust into the bottom of the springform pan and press into the bottom and slightly up the sides of the pan.
  5. Bake for 5 – 10 minutes until browned around edges.  Allow the crusts to cool.
  6. For the Cheesecake Filling:  In a mixer with a paddle attachment, beat the cream cheese and the sugar until smooth and fluffy.  Add the flour and the salt.   Scrape the sides of the bowl and blend a little longer to a smooth consistency.
  7. Add the raspberry puree, sour cream, lemon juice and vanilla.  Blend well (it should be lump- free).  Add the eggs, one at a time, and beat until very smooth.  PASTRY CHEF TIP: Strain the cheesecake mixture through a medium-meshed sieve to remove any lumps and achieve a silky texture. Using a scoop or spoon, portion the cheesecake custard into the cooled crusts.
  8. For the Raspberry Swirl: Combine the ingredients together in a small bowl.  Drizzle this mixture over cheesecake and swirl or create a design.  For the hearts, put a drop of puree onto the cheesecake mixture and draw a toothpick from top to bottom to form a heart.
  9. Bake the raspberry mini cheesecakes in the preheated oven for 15 – 20 minutes or until the centre of the mini cheesecake is set and still jiggles slightly.  Let the cheesecakes cool to room temperature.  Refrigerate and store in a well-sealed container for up to 5 days. (The 9” cake will take approximately 1 ½ hours to bake.)

Notes

TO SERVE: Serve the raspberry mini cheesecakes chilled.  Garnish as desired with a few fresh berries or fruit coulis.

NOTES: The raspberry mini cheesecakes freeze very well. Store in a well-sealed container for up to 3 months. To use, thaw overnight in the refrigerator.

For further details, including step-by-step photos, please refer to the original post:  https://urbnspice.com/my-recipes/how-make-raspberry-mini-cheesecakes/

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Courses Dessert

Cuisine Canadian

Recipe by UrbnSpice at https://urbnspice.com/my-recipes/dessertsandsweets/how-make-raspberry-mini-cheesecakes/