Saturday, August 3, 2013

Raspberry Cheesecake Bites

LOVE cheesecake... I found this recipe on the Betty Crocker web site (click here) and had to give it a try. They used Blackberries but I had just bought fresh raspberries so that is what I made mine with. I forgot to take a picture of mine after I topped each bite with the raspberries, only remembered that I hadn't after they were all gone. They do look prettier with a cute little raspberry on the top. These were delicious!

Raspberry Cheesecake Bites
15 Graham cracker squares (not the whole rectangle, just squares)
1/2 cup slivered almonds (optional) if you don't want to use the almonds add more crackers (I used 20)
1-1/4 cups sugar
1/3 cup butter, melted
3- 8oz. packages cream cheese, softened
2 Tablespoons all purpose flour
1 teaspoon vanilla
1/3 cup seedless Raspberry jam
36 fresh Raspberries

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving it overhanging at 2 opposites sides of the pan (you can lift it out of the pan after it's cooled for cutting, it's easier).
In a Food processor, add your crackers, almonds (if using) and 1/4 cup of the sugar. Process until finely ground. Add melted butter and process until mixture looks like wet sand. Press in the bottom of prepared pan. Bake for 10 minutes or until golden brown. Let cool while you make the filling.

In a large bowl, beat cream cheese, remaining 1 cup of sugar, the flour, and vanilla with an electric mixer on medium speed until smooth.
Next, beat in the eggs, one at a time, beating on low speed after each one until just blended.
Pour filling over crust.
Now spoon small dollops of the jam all over the cheese mixture; swirl with a knife so it's marbled.
Bake for 35-40 minutes or until set. Cool in pan on cooling rack for 1 hour. Cover; then refrigerate for 2 hours.
Use the parchment paper to lift out of the pan. Cut 6 rows by 6 rows. Top each bite with 1 fresh raspberry.
Store covered in the refrigerator.
Enjoy!!

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