Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce
Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce takes about 45 minutes from beginning to end. One portion of this dish contains roughly 7g of protein, 29g of fat, and a total of 372 calories. This recipe serves 8. For $1.36 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have cream cheese, eggs, sour cream, and a few other ingredients on hand, you can make it. This recipe is liked by 292 foodies and cooks. It is brought to you by Fifteen Spatulas. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so outstanding. Try Mini Lemon Cheesecakes with Gingersnap Crust, Mini Pumpkin Cheesecakes with Gingersnap Crust, and Mini Pumpkin Cheesecakes with Gingersnap Crust for similar recipes.
Servings: 8
Ingredients:
2 8oz packages cream cheese, at room temperature
2 eggs
2 tbsp flour
1 cup ground gingersnap cookies
1.5 tsp lemon juice
1/4 cup milk
1.5 cups raspberries (fresh or frozen)
1/2 cup sour cream
2 tbsp sugar
3 tbsp unsalted butter, melted
1.5 tsp vanilla extract
Equipment:
baking paper
oven
frying pan
food processor
sauce pan
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper.Mix together the ground gingersnap cookies and melted butter, then press it out into the 8x8 pan.Using a mixer (or if you used a food processor to grind up the gingersnaps, just wipe that out and mix in the food processor), beat together the cream cheese and sugar until combined, and don't mix any more than you need to since that will incorporate unwanted air bubbles into the cheesecake.Add the eggs, milk, sour cream, and vanilla, and mix until combined. Add the flour, then mix until it is distributed.Pour the filling into your pressed out crust, and drop the pan flat on your countertop a few times to try to get a few air bubbles out of the batter. Place the 8x8 pan in a larger 9x13 dish and fill the dish halfway up the sides of the cheesecake pan with boiling water. Bake the cheesecake for 50 minutes, until the cheesecake is jiggly but still set. Turn the oven off, and leave the cheesecake in the oven with the door cracked open until the oven has cooled to room temperature (this helps the cheesecake come down to temperature slowly, which prevents cracking).Remove the cheesecake from the water bath and place in the refrigerator until completely chilled.Then use a biscuit cutter to cut out your mini cheesecakes. Use your fingers to gently push the cheesecakes out onto a platter.To make the raspberry sauce, combine all ingredients in a saucepan over high heat and cook, stirring constantly, for 5 minutes. Strain the seeds out if desired.
Step by step:
1. Preheat the oven to 350 degrees F. Line an 8x8 pan with parchment paper.
2. Mix together the ground gingersnap cookies and melted butter, then press it out into the 8x8 pan.Using a mixer (or if you used a food processor to grind up the gingersnaps, just wipe that out and mix in the food processor), beat together the cream cheese and sugar until combined, and don't mix any more than you need to since that will incorporate unwanted air bubbles into the cheesecake.
3. Add the eggs, milk, sour cream, and vanilla, and mix until combined.
4. Add the flour, then mix until it is distributed.
5. Pour the filling into your pressed out crust, and drop the pan flat on your countertop a few times to try to get a few air bubbles out of the batter.
6. Place the 8x8 pan in a larger 9x13 dish and fill the dish halfway up the sides of the cheesecake pan with boiling water.
7. Bake the cheesecake for 50 minutes, until the cheesecake is jiggly but still set. Turn the oven off, and leave the cheesecake in the oven with the door cracked open until the oven has cooled to room temperature (this helps the cheesecake come down to temperature slowly, which prevents cracking).
8. Remove the cheesecake from the water bath and place in the refrigerator until completely chilled.Then use a biscuit cutter to cut out your mini cheesecakes. Use your fingers to gently push the cheesecakes out onto a platter.To make the raspberry sauce, combine all ingredients in a saucepan over high heat and cook, stirring constantly, for 5 minutes. Strain the seeds out if desired.
Nutrition Information:
covered percent of daily need
