Recipes

A melody of flavors makes these bite-sized cheesecakes a sweet ending to the night.

2 (8-ounce) packages of cream cheese

½ cup sugar

½ teaspoon vanilla

2 eggs

12 vanilla wafers

Raspberry Sauce

2 pints raspberries

½ cup water

¾ cup sugar

2 tablespoons cornstarch

Preheat oven to 350°. Mix cream cheese, sugar, vanilla, and eggs until thoroughly combined. Line cupcake pan with paper cupcake liners. Place a vanilla wafer in the bottom of each muffin cup. Distribute the cream cheese mix evenly between the 12 liners. Bake for 20 minutes, until the centers are almost set. Cool then refrigerate for 2 hours or overnight. Before serving, drizzle with raspberry sauce and top with chocolate notes.

Raspberry Sauce

Crush the raspberries with water in a saucepan. Add sugar and cornstarch. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.

Push through a strainer. Drizzle over cheesecakes.