Mini Raspberry Cheesecake
|For cheesecake mixture|
|Light cream cheese||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Eggs||3 (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Light sour cream||16 Ounce (At Room Temperature)|
|Zest of lemon||1 , zested|
|Pure vanilla extract||1 1⁄2 Teaspoon|
|Non-stick cooking spray||1|
|For raspberry sauce|
|Lemon||1 , zested and juice extracted|
|For graham cracker crust|
|Low fat cinnamon graham crackers||2 Cup (32 tbs)|
|Butter stick||1 , melted|
Preheat oven 350°
In a blender cream together the cream cheese and eggs until well combined. Blend the sugar until smooth then add sour cream, lemon zest and vanilla extract. Put filling into a spring form pan that is wrapped generously in aluminum foil. Spray some non-stick cooking spray at the bottom and the sides of the pan. Pour in cream cheese mixture into pan and place in a large roasting pan filled with hot water. Have the water come half way up the spring form pan. Place in preheated oven and bake for approximately 1 hour or until middle is almost set. Take spring formed pan out of the roast pan and take off the aluminum foil. Set on the stovetop for another 30 minutes to set.
For raspberry sauce place raspberries, sugar, lemon juice and zest into a sauce pan under a medium heat. Allow berries to break down and condense, approximately 10-15 minutes, then place into the fridge until cooled.
In a food processor blend graham crackers to a fine consistency then add butter, cinnamon and nutmeg. Blend to combined.
Assembling the mini cheesecakes: Fill mini glass with 1 teaspoon of graham cracker crust into bottom and then pipe in the cheesecake mixture to almost the top then drizzle raspberry sauce over top, continue with the remaining 11 glasses. Serve and Enjoy!