The filling could not be easier and I’m sure you can swap out blueberries or strawberries for a variation. I doubled the recipe, with no problems.
Raspberry Mini Cheesecakes from Cook’s Country April/May 2010
Yield: Serves 12
• 12 round shortbread cookies, 2 inches in diameter (the Keebler Brand Sandies work great)
• 1/2 cup seedless raspberry jam
• 1 8-ounce package cream cheese, softened
• 1/2 cup sweetened condensed milk
• 2 large eggs
• fresh raspberries for garnish, optional
1. Preheat the oven to 300 degrees. Line a standard 12-cup muffin tin with cupcake liners. (I would use non-stick spray, at this point) Place one cookie in the bottom of each of the liners. Dollop with 1 teaspoon jam each.
2. With an electric mixer (stand mixer or hand mixer), beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 to 3 minutes.
3. Divide the batter evenly among the cupcake liners. Bake until they are set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
4. Remove the cheesecakes from the muffin tin. Microwave the remaining jam until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.
G’s Notes: I would spray the cupcake liners with nonstick spray so that the cheesecake doesn’t stick.