CHEESECAKE TART WITH RASPBERRY SWIRL
Steps:
- For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.
- Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights.
- For the filling: Preheat the oven to 400 degrees F.
- Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.
- Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.
- In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving.
MINI LEMON CHEESECAKE TARTS
Dainty and light, these tartlets feature two of my favorites -lemon and cheesecake -in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. -Gwyn Brandt, Hibbing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TINY RASPBERRY CHEESECAKE TARTS
These are adorable!! I saw them and had to have the recipe. I have not made them yet, but have had the pleasure of eating them at a friends house.
Provided by SkinnyMinnie
Categories Cheesecake
Time 2h40m
Yield 15 tarts
Number Of Ingredients 8
Steps:
- In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
- Remove from heat.
- Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
- Return each shell to the plastic tray included in the package.
- Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
- Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
- Stir in the raspberry liqueur.
- Transfer the mixture to a small resealable plastic bag; seal bag.
- Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
- Top each with a raspberry.
- Cover tarts loosely and chill for 2-4 hours.
Nutrition Facts : Calories 59.9, Fat 4.7, SaturatedFat 2.8, Cholesterol 6.9, Sodium 36.8, Carbohydrate 4.6, Fiber 0.8, Sugar 1.2, Protein 1.3
MINI NO BAKE RASPBERRY CHEESECAKES
Make and share this Mini No Bake Raspberry Cheesecakes recipe from Food.com.
Provided by 55tbird
Categories Frozen Desserts
Time 5h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners.
- In a medium bowl, combine graham crackers crumb, crushed pecans and melted butter, mixing well to blend.
- Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners.
- Press mixture with a spoon to firm bottom.
- Puree raspberries and set aside.
- Beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of the rapberry puree and mix until well blended.
- Fold in Cool Whip.
- Spoon evenly into baking cups.
- Freeze for at least 5 hours.
- Invert cakes onto individual serving plates.
- Drizzle remaining raspberry puree over cakes.
- Garnish with a few whole raspberries.
- Serve frozen.
Nutrition Facts : Calories 232.8, Fat 15.4, SaturatedFat 8.9, Cholesterol 36.9, Sodium 141.3, Carbohydrate 20.7, Fiber 0.9, Sugar 17, Protein 4.2
MINI RASPBERRY SWIRL CHEESECAKES
These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Provided by Angela
Categories Cheesecake Cupcakes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg
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MINI RASPBERRY CHEESECAKES RECIPE | COOKING LIGHT
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- Preheat oven to 325°F. To prepare crust, weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
- Combine pastry flour, powdered sugar, 1 1/2 tablespoons cornstarch, and 1/8 teaspoon salt; whisk.
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- In a small saucepan, stir the cut-up chocolate and shortening over low heat until melted. Remove pan from heat. Using a clean small paintbrush, brush the inside (bottom and sides) of each phyllo shell evenly with the melted chocolate mixture. Return each shell to plastic tray included in package. Chill phyllo shells in refrigerator about 20 minutes or until chocolate is set.
- Meanwhile, in a small bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth. Stir in liqueur or milk. Transfer mixture to a small resealable plastic bag; seal bag. Snip off a corner of the bag. Pipe about 1 teaspoon of the cream cheese mixture into each shell. Cover tarts loosely; chill 2 to 4 hours.
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