Recipe box
Instructions
1. To make the crust, line 10-12 muffin tins with plastic wrap. In a small bowl, combine
the sugar and graham cracker crumbs. Stir in melted butter. Divide the graham cracker
mixture among the prepared muffin tins. Press mixture into each well forming a small
cup. Place in freezer to chill while preparing filling.
2. To prepare filling, in an electric mixer
fitted with the whisk attachment, beat
the heavy cream on medium-high
speed until medium-stiff peaks form.
Transfer whipped cream to another
bowl and set aside. Return mixer bowl
to mixer, switch to paddle attachment
and beat the cream cheese, crème
fraîche, and confectioners' sugar on
medium speed until combined. Gently
fold whipped cream into the creamcheese mixture until combined. Spoon
filling into crusts and freeze until firm, about 30 minutes.
3. While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan,
combine the cornstarch, sugar and water. Add the raspberries and cook over medium
heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one
additional minute. Strain the sauce through a fine mesh sieve placed over a bowl to
remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.
4. Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. Remove
from plastic and drizzle with raspberry sauce. Garnish with fresh raspberries, as
desired.
Notes
recipe from Spoonful of Flavor with crust and filling adapted from Martha Stewart
RitzyToo.com | RitzyToo! |February-March | 9