Ingredients

The following ingredients have 4 Servings
  • 4 oz fresh or frozen raspberries
  • 2 Tbs granulated white sugar
  • 48 mini vanilla wafer cookies ((or 24 regular size))
  • 3 Tbs butter (, melted)
  • 1 lb cream cheese (, softened)
  • 3/4 cup granulated white sugar
  • 1 tablespoon cornstarch
  • 2 tsp lemon zest
  • 3 eggs
  • pinch of salt

Instruction

  • Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
  • Puree in a blender or food processor, and cool (pureeing is optional).
  • Preheat the oven to 325F
  • In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
  • Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
  • Bake for 10-12 minutes, remove from the oven and cool.
  • In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
  • Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
  • Stir in the salt.
  • Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
  • Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.
  • Bake for 20 minutes, or until set around the edges.
  • Cool, then refrigerate for 4 hours before unmolding from the pans.
  • Devour.