MINI WHITE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE

MINI WHITE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE image

Yield 48 Mini Cupcakes

Number Of Ingredients 6

Previous Next

Crust:
1½ c. crushed graham cracker crumbs- A sparse ¼ c. sugar (can add less)- 1/3 c. melted butter
Cheesecake:
375g cream cheese- A sparse ¼ c. sugar- 2 eggs- 1 tsp. vanilla- 60g melted baker's white chocolate (~3 squares)
Raspberry Sauce:
3 c. fresh raspberries- 1/4 c. sugar (or to taste)- 1/2 tsp. of fresh lemon juice (or to taste)

Steps:

Preheat oven to 375*F (180*C) Bring cream cheese and eggs to room temperature (~30 min.) Line cupcake pan with cupcake liners, or lightly grease sides of mini-cheesecake pans. Crust: - Melt butter over stove- Mix ingredients well (no clumps)- Spoon mix into tray and press down- Pre-bake for 2 min.- Cool at room temperature while making cheesecake Cheesecake: - Cut cream cheese into small cubes and beat until smooth- Gradually beat in sugar until smooth- Add eggs 1 at a time, beating until smooth in between each addition- Melt chocolate over stove (keep melted and warm on min. heat)- Add vanilla and chocolate- Beat until smooth (try to get rid of air bubbles)- Spoon into tray and get rid of bubbles- Bake for 15-18 min. for in water bath, until tops are white, slightly raised and feel firm but bouncy- Cool at room temperature for 25 min., then cool in fridge overnight. Raspberry Sauce: - Puree raspberries and strain out seeds- In a saucepan over med. heat combine raspberries, sugar and lemon- Cook with stirring, until sauce is thickened and bubbly- Turn heat to low and cook, with stirring, for an additional 2 min.- Transfer to a bowl, cover and cool in refrigerator overnight (or for at least 1 hour)