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Mini-Raspberry Cheesecakes Recipe

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This recipe for Mini-Raspberry Cheesecakes, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Graham Cracker crumbs
1/2 C. Butter, melted
8 oz. Cream cheese, at room temperature
1/4 C. Sugar
1 Egg
2 Tbsp. Sour cream
1/2 tsp. Vanilla extract
2-3 tsp. Lime juice
2 Tbsp. seedless Raspberry jelly
24 fresh Raspberries, for garnish
24 small Mint leaves, Optional

Directions:
Directions:
Preheat oven to 350.
Combine graham cracker crumbs and butter. Place a Tbsp. of the crumb mixture in each cup of a 24 mini-muffin pan. Using a spoon or fingers, press mixture on bottom and up sides of each cup to make a tart-like shell for the filling. Refrigerate while making filling.
Combine cream cheese, sugar, egg, sour cream, vanilla and lime juice until smooth. Adjust lime juice to your taste, and mix again to blend. Spoon filling into each muffin cup so just the top edge of the crumb shell shows.
Bake until cakes are set, about 10 minutes. Remove from the oven and cool in pan on a wire rack. Place pan in refrigerator and chill 2 to 3 hours.
To remove cheesecakes, turn pan upside down and tap firmly on back with a spoon. Place cheesecakes on a serving tray.
Place jelly in a small pan over low heat until melted. Place ~1/8 tsp. in center of each cake. Place a mint leaf on jelly and a raspberry on top. Refrigerate.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
This is perfect for a Garden Tea Party...or any special occasion.

 

 

 

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