Glossy Mini Cheesecakes

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Get ready to dazzle your senses! Each bite a mirror of flavor, reflecting the perfect balance of tart and sweet. ๐Ÿฐ๐Ÿ’ซ


For the Cheesecake:

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract

For the Glossy Raspberry Sauce:

2 cups fresh raspberries
1/2 cup granulated sugar (adjust to taste)
2 tablespoons lemon juice
2 teaspoons cornstarch dissolved in 2 tablespoons of water
1 tablespoon cold water
1 teaspoon unflavored gelatin (for extra gloss)


For the Cheesecake Base:

Preheat your oven to 350ยฐF (175ยฐC). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan. Chill while you make the filling.
Cheesecake Filling:

Beat the softened cream cheese with sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until just combined. Pour this mixture over the chilled crust.
Bake for around 45-50 minutes until the edges are set but the center is slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool inside to prevent cracking. Then, chill in the fridge for at least 4 hours or overnight.
For the Glossy Raspberry Sauce:

Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down and the sugar dissolves.
Add the dissolved cornstarch to the raspberry mixture, stirring constantly until the sauce thickens.
For an extra glossy finish, sprinkle gelatin over cold water in a small bowl and let it bloom for a few minutes. Then, heat gently until the gelatin dissolves and stir it into the warm raspberry sauce.
Strain the sauce through a fine-mesh sieve to remove the seeds, then let it cool slightly before pouring it over the chilled cheesecake.
Assemble the Cheesecake:

Once the cheesecake is fully chilled and the raspberry sauce is slightly thickened but still pourable, spoon the sauce over the cheesecake.
Arrange fresh raspberries on top for decoration. Chill the cheesecake again to set the glossy raspberry topping.

When ready to serve, carefully remove the cheesecake from the springform pan and slice with a hot, dry knife for clean cuts.
This raspberry sauce will be glossy and hold its shape well while providing a beautiful and shiny topping for your cheesecake.

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