Mini White Chocolate Raspberry Cheesecakes
By jjmaa
A delicious cheesecake in mini form, so you and your significant other can each have their own!
Ingredients
- - 1 cup chocolate cookie crumbs
- - 3 tablespoons white sugar
- - 1/4 cup butter, melted
- - 1 (10 ounce) package frozen raspberries
- - 2 tablespoons white sugar
- - 2 teaspoons cornstarch
- - 1/2 cup water
- - 2 cups white chocolate chips
- - 1/2 cup half-and-half cream
- - 3 (8 ounce) packages cream cheese, softened
- - 1/2 cup white sugar
- - 3 eggs
- - 1 teaspoon vanilla extract
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of 5 inch pans (shaped into hearts if you can find them!)
Step 2
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds
Step 3
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
Step 4
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 1 tablespoon of raspberry sauce over batter. Pour remaining cheesecake batter into pans, and again spoon 1 tablespoon of raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Step 5
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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