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Mini Raspberry Cheesecakes  |
 Prep 10 minute(s) Ready in 4 hour(s)
Serves: 12 |
| Preheat oven to 350ºF. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Add sour cream and cornstarch; mix well. Add egg; beat just until blended. Spoon evenly into prepared muffin cups. |
| Bake 30 min or until centres are almost set. Cool completely. Refrigerate at least 3 hours. Remove cheeesecakes from pan just before serving; discard paper liners. Place cheesecakes on serving plate. |
| Microwave jam in microwaveable bowl on HIGH 25 sec. or just until warmed. Spoon over cheesecakes. Store leftovers in refrigerator. |
Are you the type to pull tricks out of your apron pockets to make our recipes even yummier? Then we want to hear from you! Register now to rate our recipes and share your secret tips and tricks with us (and your fellow PHILLY lovers!). in a food processor, reduce 1/4 cup of pecans to flour. Sprinkle this in the bottom of the muffin paper cups. Put a teaspoon of the batter on top and add 1/4 of a Kraft Carmel, then add the rest of the required batter on top. When serving drizzle some chocolate sauce on top.
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Replace jam with sugar-free jam. Use Splenda in place of sugar. Make shortbread base with white flour, a bit of rice flour, splenda and butter (mix and bake at 250' in the tins before adding cheesecake filling). These are way better tasting, plus they are diabetic and diet friendly. They are also great with Smuckers sugar-free caramel sauce drizzled over them in place of the jam.
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