Lemon-Raspberry Cheesecake Cups
Betty demonstrates how to make Lemon-Raspberry Cheesecake Cups. These are gorgeous cheesecake cups, made with tart lemon and tangy raspberry.
Ingredients
| Graham cracker crumbs | 2 Cup (32 tbs) | |
| Sugar | 18 Tablespoon | |
| Butter | 8 Tablespoon | |
| Cream cheese | 32 Ounce (Original Philadelphia) | |
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1 Tablespoon | |
| Eggs | 4 | |
| Fresh raspberries | 2 Cup (32 tbs) | |
| Lemon slices | To Taste (For Garnish) | |
| Lemon zest | To Taste (For Garnish) |
Directions
MAKING:
Make crust:
1. In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 8 tablespoons melted butter.
2. Press 1 tablespoon of this crust mixture into the bottom of each silicone cup.
3. Bake 5 minutes at 325 degrees (F) and remove from oven. Cool slightly.
Make filling:
4. In a large bowl, use an electric mixer on medium speed to whip cream cheese, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 cup sugar until fluffy.
5. Add eggs, one at a time, beating lightly after each addition.
6. Gently fold in 2 cups raspberries.
7. Use a small cookie scoop or spoon to place filling on top of baked crust, filling each cup 2/3 to 3/4 full.
8. Bake at 325 degrees (F) until a knife inserted into the center of a cheesecake cup comes out clean, about 30 minutes.
9. Cool completely. Refrigerate 4 hours.
SERVING:
10. Garnish the top with sliced lemon, lemon zest, and raspberries, as desired. Serve in the cup with a fork or spoon. Enjoy!
Recipe Summary
