Mini Raspberry Cheesecakes

• Vegetarian

• Produce

  • 1 tsp Lemon rind
  • 1 tbsp Mint
  • 5 cups Raspberries, fresh

• Refrigerated

  • 2 tsp Eggs, large

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 tsp Cake flour
  • 2 1/2 tbsp Cornstarch
  • 1 tsp Dash of salt
  • 1 cup Granulated sugar
  • 2 tbsp Powdered sugar
  • 1/8 tsp Salt
  • 1 1/2 tsp Vanilla
  • 3 oz Whole wheat pastry flour

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tsp Cooking spray

• Dairy

  • 8 oz 1/3 less fat cream cheese, less fat
  • 3 tbsp Butter
  • 4 oz Cream cheese, fat free
  • 3/4 cup Sour cream, light

• Liquids

  • 1 tbsp Water

Found on myrecipes.com

Description

Directions

• 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. Place butter, oil, brown sugar, lemon rind, and 1/2 teaspoon vanilla in a medium bowl; beat with a whisk until well blended. Add flour mixture; whisk just until combined. Mixture will look like damp, coarse sand. Coat a straight-sided mini cheesecake pan with 12 (2 1/2-ounce) cups with cooking spray. Scoop 1 packed tablespoon dough into each well; gently press to form a flat surface on the bottom. Bake until set and lightly golden brown, 10 to 12 minutes. Remove from oven; cool 20 minutes. To prepare filling, combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in sour cream, 1 teaspoon vanilla, and dash of salt. Add eggs, 1 at a time, beating well after each addition. Add cake flour; blend well. Spoon mixture over crust, filling to the top of each well. Bake 20 minutes or just until set and slightly puffed. To prepare topping, place 4 cups raspberries in a food processor; process until smooth. Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible. Discard seeds. Combine puree with 1/2 cup granulated sugar in a saucepan over medium-high; bring to a low boil, stirring to dissolve sugar. Cook, stirring often, for 2 to 3 minutes. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring until smooth. Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute. Remove from heat. Cool 20 minutes. Remove cheesecakes from pan. Top each cheesecake with 1 1/2 tablespoons berry syrup, 3 raspberries, and mint leaves, if desired.