Ingredients

The following ingredients have 4 Servings
  • 6 digestive cookies ( or Graham crackers cut up int circles using a cookie cutter to the same size of your muffin pan)
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1/2 cup your favorite pure raspberry jam ((use seedless if desired))
  • 2 tablespoons hot water
  • 1/2 cup fresh raspberries

Instruction

  • Preheat the oven to 350 degrees.
  • Line a muffin pan with 6 paper cups (use more if you prefer a rather slimmer cheesecake layer).
  • Place a round cookie at the bottom of each cupcake liner and press it down firmly.
  • To make the cheesecake batter, place the cream cheese, sugar, salt and vanilla in a bowl and use an electric mixer to beat the mixture well until it’s smooth and no lumps appear.
  • Add in the egg and beat for just a few more seconds, avoid over beating the batter after adding in the egg because it creates air bubbles in the cheesecake.
  • Divide the batter among the 6 (or more if desired) muffin cavities on top of the cookie base. Bake the cheesecakes for 15 minutes until they puff a little.
  • Shut off the oven and leave the cheesecakes in for an hour before cooling them on the counter for another hour. Then chill them in the fridge for at least 6 hours.
  • Once chilled, remove the paper lining from around the cheesecakes and drizzle them with the 1 minute best raspberry sauce.
  • For the sauce: Microwave the raspberry jam and water in a small bowl for 30 seconds to loosen the consistency a little bit. Then add in the fresh raspberries and mix them gently with a spoon. Serve!