Mini Cheesecakes with Raspberry Gelées

April/May 2019 Dig In Recipes
Recipe By:
Logo Site
Mini Cheesecakes with Raspberry Gelées
Serving: Serves 4
Prep Time: 30 Minutes
Cook Time: Bake 40 Minutes, Chill 1-2 Hours
Mini Cheesecakes with Raspberry Gelées
Recipe By: Logo Site

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INGREDIENTS

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-Big Y no-stick cooking spray

7 whole graham crackers

3 Tbsp. Big Y unsalted butter, melted, plus more for brushing

1 Tbsp. plus 1 cup Big Y sugar, divided

1 Big Y large white egg

1 large egg yolk

-pinch Big Y salt

16 oz. Big Y cream cheese, softened

1 Tbsp. Big Y pure vanilla extract

1 Tbsp. clear gelatin powder

1/3 cup water

2½ cups frozen unsweetened raspberries

1½ tsp. fresh lemon juice

1 cup chopped mixed berries (strawberries, raspberries, blueberries, blackberries)

DIRECTIONS

1. Preheat oven to 325°F. Coat four 3- to 4-inch springform pans with cooking spray; set aside. 2. In a food processor, grind graham crackers until finely chopped. Add melted butter and 1 tablespoon sugar and process until ground. Place prepared pans on a baking sheet. Evenly divide crumbs, pressing them down firmly into the bottom of the pans; bake for 10 minutes. Remove from oven and let cool. 3. In a large bowl using an electric mixer on medium speed, beat together egg, egg yolk, salt and ½ cup sugar for 2 minutes or until pale and fluffy. Add cream cheese and vanilla and beat until smooth. Evenly spoon mixture over crust in pans, smoothing out the tops. Bake for about 30 minutes or until just set but not browned; let cool completely. Once cool, cover and refrigerate for 1 hour or until chilled. 4. In a small bowl, combine gelatin and water; let sit for 5 minutes. 5. In a small saucepan over medium heat, combine frozen raspberries and remaining sugar; bring to a boil, stirring often. Remove from heat and pour into a fine mesh sieve set over a bowl. Press down on the raspberries allowing the juice to drain into the bowl; discard seeds. Add gelatin mixture to the bowl, stirring to dissolve; stir in lemon juice; allow to cool. Once cool, evenly pour raspberry mixture over cooled cheesecakes; cover and refrigerate for 15 minutes. Top each cheesecake with some mixed berries, return to refrigerator and let chill for 30 minutes or until set.

Nutrition facts:

Nutrition Information Per Serving Calories: 838 (Calories from Fat: 468); Total Fat: 52g (Saturated Fat: 28g); Protein: 14g; Total Carbohydrates: 83g (Dietary Fiber: 7g; Sugars: 67g); Cholesterol: 240mg; Sodium: 501mg
 
Cook Time: 2 1/2 hours
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
 
Cook Time: 30 minutes
Prep Time: 1 Hour
 
Prep Time: 30 minutes
Cook Time: 50-57 minutes