Mini Raspberry Lemon Cheesecakes

makes 12 squares

recipe adapted from Williams-Sonoma

prep time: 1 hr / cook time: 20 min

CRUST INGREDIENTS

1 1/2 c graham cracker crumbs (1 sleeve)

1/4 c butter, melted

RASPBERRY PUREE INGREDIENTS

1/2 c fresh raspberry

2 tbsp sugar

splash of water

CHEESECAKE INGREDIENTS

16 oz. cream cheese, softened (2 packages)

2 eggs, room temperature

1/4 c heavy cream

1/2 c sugar

1 c lemon curd

RASPBERRY PUREE INSTRUCTIONS

• Put all ingredients into a pot and cook until sugar is dissolved and thick.

• Put the mixture through a sieve and set aside to cool.

CRUST INSTRUCTIONS

• Mix graham cracker crumbs with melted butter.

* Create graham cracker crumbs with a food processor or put in a freezer bag and crush with a rolling pin.

• Lightly coat the cups of the brownie pan with nonstick cooking spray.

• Press mixture onto the bottom of a brownie pan.

• Set aside while preparing the cheesecake batter.

• Preheat the oven to 350˚ F.

CHEESECAKE INSTRUCTIONS

• In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes.

• Increase the speed to medium-low and add the eggs one at a time, beating well after each addition.

• Add the cream and beat until incorporated, about 1 minute.

• Add the sugar and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

• Mix one cup of the cheesecake batter with the raspberry purée.

• Mix the remaining cheesecake batter with the lemon curd.

ASSEMBLY

• Dot each crust with the raspberry cheesecake mixture.

• Fill with the lemon cheesecake mixture.

• Dot the tops with the raspberry cheesecake mixture.

• Use a knife and drag it though the raspberry cheesecake mixture to create swirls.

• Gently tap the pan on the countertop to get out the air bubbles.

• Place the cheesecake on the middle rack and bake for 20 minutes or until the center is almost set.

• Cool cheesecake. Refrigerate for 3 hours or overnight.

* Optional: when cooled, garnish with whipped cream and raspberries.

** ADDIECAKES' NOTES **

• Cheesecake tips can be found here.

• There was quite a bit of left over cheesecake batter . . . I'd say enough to make 6 more.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING