Dive into the delicate and irresistible world of Mini Cheesecakes drizzled with a vibrant Raspberry Sauce. This recipe crafts a blissful blend of creamy cheesecake and the tangy sweetness of fresh raspberries, all nestled on a buttery cookie crumb base. It’s an exquisite dessert that offers the perfect balance of flavors, textures, and visual appeal, making every bite a luxurious experience.
Why You’ll Love This: These Mini Cheesecakes are a true delight for dessert lovers. The combination of smooth, rich cheesecake with the refreshing zing of raspberry sauce creates a harmonious dessert that’s as pleasing to the palate as it is to the eye. Their individual serving size makes them a convenient and elegant choice for any occasion, ensuring a personal and satisfying dessert experience for everyone.
Perfect Occasion: Whether it’s a cozy family gathering, an elegant dinner party, or a special celebration, these Mini Cheesecakes are a versatile dessert that fits seamlessly. They’re especially perfect for bridal showers, birthday parties, or any event where you want to offer a special, individual treat that’s easy to serve and enjoy.
Decoration Tips: Garnish each mini cheesecake with a dollop of raspberry sauce, then adorn with an assortment of fresh berries like strawberries, raspberries, and blueberries for a burst of color and freshness. A mint leaf on top adds a final touch of elegance, creating a visually stunning dessert that’s as beautiful as it is delicious.
Ingredients:
For the Cheesecake:
- 10g cornstarch
- 50g sugar
- 200g cream cheese
- 100ml heavy cream
- 1 egg
- 1 packet of vanilla sugar
- Grated zest of lemon
For the Crust:
- 80g crushed butter cookies
- 40g melted butter
For the Raspberry Sauce:
- 5g cornstarch
- 70g raspberries
- 40ml water
- 1/2 tablespoon sugar
Directions:
- Mix the crushed cookies with melted butter and press 1-2 tablespoons of the mixture into the bottom of muffin cups to form the base.
- For the filling, blend cream cheese, egg, sugar, vanilla sugar, and lemon zest until smooth. Incorporate cornstarch and heavy cream into the mixture. Distribute evenly among the muffin cups.
- Bake in a preheated oven at 150°C (302°F) for 30 minutes. Turn off the oven, slightly open the door, and leave the cheesecakes inside for another 15 minutes.
- For the sauce, cook raspberries with sugar until they start to break down. Crush the berries with a spoon, mix cornstarch with water, and add to the raspberries. Simmer gently for 2-3 minutes, stirring constantly. Strain the sauce through a sieve into a bowl to remove seeds. Let the sauce cool.
- Pour the raspberry sauce over the cheesecakes and decorate with strawberries, raspberries, and blueberries. Refrigerate for 4 hours before serving.
Enjoy these decadent Mini Cheesecakes with Raspberry Sauce, a delightful treat that combines the creamy texture of cheesecake with the fresh tanginess of raspberries for a truly unforgettable dessert experience. Enjoy!
