Individually portioned as in: Here's a mini-cheesecake just for you.
This is delicious. Really. And, I believe that the deliciousness is enhanced by the recipe being incredibly easy, quick and simple.
And the cheesecake still tastes phenomenal!
The recipe I used is from Cook's Country. I find some of the best recipes in Cook's Illustrated Magazine, Cook's Country Magazine and then of course through America's Test Kitchen. Just can't beat it.
Here's the link to the recipe which was featured in the April/May 2010 issue of Cook's Country Magazine.
Raspberry Mini Cheesecakes
- 12 shortbread cookies (Keebler Sandies are perfect)
- 1/2 c. seedless raspberry jam
- 1 8 oz. package of cream cheese
- 1/2 c. sweetened condensed milk
- 2 large eggs
- Fresh raspberries for garnishing
Preheat oven to 300 degrees.
1. Get our your muffin tin made for baking 12. Put a cupcake wrapper in each one. Put a cookie in each wrapper. Put a dollop of jam on top of each cookie. 2. Get out your electric mixer and beat the cream cheese until it's fluffy. This takes about 2 minutes. Then, slowly beat in the condensed milk. After that is incorporated, add the eggs one at a time and beat it all until it's smooth. 3. Divide the batter evenly between the cupcake liners. Bake for about 20 minutes. Remove and let cool for another 20 minutes or so. Pop them in the fridge for an hour. 4. Remove from fridge. Put a dollop of jam on top of each cheesecake. Place a fresh raspberry on top if you want.
PS: If your jam isn't at room temperature, try microwaving it for 15 seconds. It makes it much easier to work with.