Raspberry mini cheesecakes
For the mini cheesecakes:
- 180 ml (3/4 cup) of Graham cookies breadcrumbs
- 30 ml (2 tablespoons) of brown sugar
- 30 ml (2 tablespoons) of butter
- 2 cream cheese container of 250 g each, melted
- 125 ml (1/2 cup) of sugar
- 2 eggs
- 5 ml (1 teaspoon) of vanilla
- 15 ml (1 tablespoon) of lemon zest
For the raspberry coulis:
- 375 ml (1 1/2 cups) of raspberries
- 45 ml (3 tablespoons) of honey
- 15 ml (1 tablespoon) of lemon juice
For the mini cheesecakes:
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Preheat oven to 350°F (180°C).
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In a bowl, mix breadcrumbs with brown sugar and butter. Set 12 paper moulds into a muffin mould, then divide the breadcrumbs among them. Press the breadcrumbs with your fingertips.
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With an electric mixer, whisk together cream cheese, sugar, eggs, vanilla, and zest until obtaining a smooth preparation. Divide into the muffin moulds. Oven-bake for 18 to 20 minutes. Cool down over a grill for an hour at room temperature.
For the raspberry coulis:
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With an electric mixer, puree the raspberries with honey and lemon juice.
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Coat mini cheesecakes with raspberry coulis and, if desired, garnish with raspberries.
To freeze:
- Pour the raspberry coulis into a sealed container (or into many small sealed containers if you want to thaw only a small portion at a time).
- Lay mini cheesecakes on a baking plate and freeze for 2 to 3 hours. Then, set them into freezer bags. Remove air and seal. This dessert can be frozen for up to 2 months.
To thaw:
- Thaw mini cheesecakes and raspberry coulis at room temperature or 3 hours before serving.
Did you know that...
Our Quebec raspberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.
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