Mini Raspberry Cheesecakes
A delightful mini baked cheesecake.
Ingredients
- 250 g cream cheese
- 1/2 cup Caster sugar
- 1 egg and 1 egg yolk
- 1 1/2 tsp Vanilla extract
- 1 tsp Zested Lemon rind
- 100 g sour cream
- Frozen Raspberries
Instructions
- Preheat oven to 140C (fan forced)
- Line 2 Texas muffin tin with patty pans
- In an electric mixer beat the cream cheese and sugar until thick and creamy and the sugar has dissolved, approx 4 mins.
- Add the egg yolk and beat in well. Then add the whole egg and mix well.
- Add the vanilla and lemon rind and sour cream mix on slowest speed for 3 minutes.
- Spoon the batter into the patty pans and top with the a few raspberries.
- Bake for 30 minutes or until they are set around the edge and have a slight wobble in the middle.
- Leave to cool in the oven with door slightly, then refrigerated for at least 4 hours or overnight.
Notes
I usually use frozen raspberries in baking, they are far better at holding their structure. Don’t wait until they are thawed, add them whilst they are frozen.