Mini Lemon Cheesecakes With Raspberry Sauce
Mini Lemon Cheesecakes with Raspberry Sauce - this recipe yields 12 perfect little portions of cheesecake to let you indulge without a huge calorie binge....even if you sneak a second one!
INGREDIENTS
FOR THE GRAHAM CRUMB BASE
¾ cup graham wafer crumbs
2½ tbsp melted butter
1 tbsp sugar
FOR THE CHEESECAKE BATTER
1 cup cream cheese one 8 oz block
⅓ cup sugar
zest of 1/2 lemon finely minced
1 tsp pure vanilla extract
1 egg
⅓ cup whipping cream unwhipped, straight from the carton.
FOR THE RASPBERRY SAUCE
1 1/2 cups raspberries fresh or frozen
1/4 cup sugar
3 tbsp water
1 1/2 tsp corn starch dissolved in a little cold water
INSTRUCTIONS
INGREDIENTS
FOR THE GRAHAM CRUMB BASE
¾ cup graham wafer crumbs
2½ tbsp melted butter
1 tbsp sugar
FOR THE CHEESECAKE BATTER
1 cup cream cheese one 8 oz block
⅓ cup sugar
zest of 1/2 lemon finely minced
1 tsp pure vanilla extract
1 egg
⅓ cup whipping cream unwhipped, straight from the carton.
FOR THE RASPBERRY SAUCE
1 1/2 cups raspberries fresh or frozen
1/4 cup sugar
3 tbsp water
1 1/2 tsp corn starch dissolved in a little cold water
Image Credit : www.rockrecipes.com
