RECIPE # 4655 - RASPBERRY MINI CHEESECAKES - Friday, June 10, 20 - | Nashville News, Weather & Sports

RECIPE # 4655 - RASPBERRY MINI CHEESECAKES - Friday, June 10, 2011



12 round, 2-inch shortbread cookies (for example:Keebler Sandies)

1/2 c seedless raspberry jam

1 (8oz) pkg cream cheese, softened

1/2 c sweetened condensed milk

2 large eggs

Fresh raspberries for garnish

Prepare crusts: preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place one cookie in each liner. Dollop with 1 tsp jam each.

Make filling: Beat cream cheese with electric mixer until light and fluffy. Gradually beat in condensed milk, scraping down sides of bowl as needed.  Add eggs, 1 at a time, and beat until smooth.

Bake cheesecakes: Divide batter evenly between cupcake liners. Bake until set about 20 minutes. Transfer to wire rack and cool to room temperature. Refrigerate until set.

Glaze and garnish: Microwave remaining jam until thinned slightly and use to glaze each cheesecake. Top each with a fresh berry.

Makes 12 mini cheesecakes.

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