RECIPE # 4655 - RASPBERRY MINI CHEESECAKES - Friday, June 10, 2011
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
12 round, 2-inch shortbread cookies (for example:Keebler Sandies)
1/2 c seedless raspberry jam
1 (8oz) pkg cream cheese, softened
1/2 c sweetened condensed milk
2 large eggs
Fresh raspberries for garnish
Prepare crusts: preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place one cookie in each liner. Dollop with 1 tsp jam each.
Make filling: Beat cream cheese with electric mixer until light and fluffy. Gradually beat in condensed milk, scraping down sides of bowl as needed. Add eggs, 1 at a time, and beat until smooth.
Bake cheesecakes: Divide batter evenly between cupcake liners. Bake until set about 20 minutes. Transfer to wire rack and cool to room temperature. Refrigerate until set.
Glaze and garnish: Microwave remaining jam until thinned slightly and use to glaze each cheesecake. Top each with a fresh berry.
Makes 12 mini cheesecakes.