They were divine. The remaining 8 in the fridge have short lives.
Make some, because they're quite simple:
I n g r e d i e n t s:
. 3/4 cup crushed graham crackers
. 2 tbsp sugar
. 2 tbsp melted butter
. 2 blocks cream cheese, warmed up to room temp
. 2 eggs, warmed up to room temp
. 3/4 cup white sugar
. small splash of vanilla
. 1 pint fresh raspberries
. 2 tbsp sugar
M e t h o d -
Preheat oven to 325 F. Line a muffin tin with paper liners.
Melt butter for 1 minute or less in microwave, pour over crumbs, add sugar and stir well. Measure 1 tablespoon of this mixture into each muffin cup. Press down with fingers to make a firm base. Bake for 6 minutes.
While baking, beat cream cheese with mixer until mashed up. Add eggs one at a time and wizz until smooth. Use a spatula to scrape down the sides of the bowl to ensure no lumpiness. Add sugar and vanilla. Beat until well incorporated.
Wizz raspberries in a blender for a few seconds until well crushed. Add 2 tbsp sugar and blend briefly. Squish through a sieve to remove seeds into a small bowl.
Spoon approximately 3 tablespoons of cream cheese mixture into each muffin cup. Allow to settle. Place a spoonful of raspberry sauce onto the top of each cheese cake. Use a toothpick to marble.
Bake for 15 minutes at 325 F, then raise temperature to 350 F and bake for a further 10 minutes.
Cool to room temp, then fridge for several hours before serving with remaining raspberry sauce, drizzled, a few fresh raspberries and a couple of smooches.
I n g r e d i e n t s:
. 3/4 cup crushed graham crackers
. 2 tbsp sugar
. 2 tbsp melted butter
. 2 blocks cream cheese, warmed up to room temp
. 2 eggs, warmed up to room temp
. 3/4 cup white sugar
. small splash of vanilla
. 1 pint fresh raspberries
. 2 tbsp sugar
M e t h o d -
Preheat oven to 325 F. Line a muffin tin with paper liners.
Melt butter for 1 minute or less in microwave, pour over crumbs, add sugar and stir well. Measure 1 tablespoon of this mixture into each muffin cup. Press down with fingers to make a firm base. Bake for 6 minutes.
While baking, beat cream cheese with mixer until mashed up. Add eggs one at a time and wizz until smooth. Use a spatula to scrape down the sides of the bowl to ensure no lumpiness. Add sugar and vanilla. Beat until well incorporated.
Wizz raspberries in a blender for a few seconds until well crushed. Add 2 tbsp sugar and blend briefly. Squish through a sieve to remove seeds into a small bowl.
Spoon approximately 3 tablespoons of cream cheese mixture into each muffin cup. Allow to settle. Place a spoonful of raspberry sauce onto the top of each cheese cake. Use a toothpick to marble.
Bake for 15 minutes at 325 F, then raise temperature to 350 F and bake for a further 10 minutes.
Cool to room temp, then fridge for several hours before serving with remaining raspberry sauce, drizzled, a few fresh raspberries and a couple of smooches.