Music of the Night Mini-Cheesecakes
A melody of flavors makes these bite-sized cheesecakes a sweet ending to the night.
|Number of Servings:||12 cheesecakes|
2 (8-ounce) packages of cream cheese
½ cup sugar
½ teaspoon vanilla
12 vanilla wafers
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.
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.