Raspberry mini cheesecakes
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Ingredients
For the mini cheesecakes:
- 180 ml (3/4 cup) of Graham cookies breadcrumbs
- 30 ml (2 tablespoons) of brown sugar
- 30 ml (2 tablespoons) of butter
- 2 cream cheese container of 250 g each, melted
- 125 ml (1/2 cup) of sugar
- 2 eggs
- 5 ml (1 teaspoon) of vanilla
- 15 ml (1 tablespoon) of lemon zest
For the raspberry coulis:
- 375 ml (1 1/2 cups) of raspberries
- 45 ml (3 tablespoons) of honey
- 15 ml (1 tablespoon) of lemon juice
Preparation
Side-by-side mode
For the mini cheesecakes:
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Preheat oven to 350°F (180°C).
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In a bowl, mix breadcrumbs with brown sugar and butter. Set 12 paper moulds into a muffin mould, then divide breadcrumbs into them. Press the breadcrumbs with fingertips.
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With an electric mixer, whisk cream cheese with sugar, eggs, vanilla and zest until obtaining a smooth preparation. Divide into the muffin moulds. Oven-bake for 18 to 20 minutes. Cool down over a grill for an hour at room temperature.
For the raspberry coulis:
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With an electric mixer, reduce into puree raspberries with honey and lemon juice.
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Coat min cheesecakes with raspberries coulis and, if desired, garnish with raspberries.
Chef’s note
To freeze:
- Pour the raspberry coulis into a sealed container (or into many small sealed containers if you want to thaw only a small portion at a time).
- Lay mini cheesecakes on a baking plate and freeze for 2 to 3 hours. Then, set them into freezer bags. Remove air and seal. This dessert can be frozen for up to 2 months.
To thaw:
- Thaw mini cheesecakes and raspberry coulis at room temperature or 3 hours before serving.
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