Raspberry Marble Mini Cheesecakes

Raspberry Marble Mini Cheesecakes

INGREDIENTS

For the raspberry sauce:

• 1 10-ounce package of Stahlbush Island Farms Raspberries, frozen
• ½ cup Water
• 1 tablespoon Cornstarch
• 2 tablespoons Granulated Sugar

For the crust:

• 1 1/2 cups Crushed Shortbread Butter Cookies
• 4 tablespoon Melted Unsalted Butter

For the filling:

• 12 oz Cream Cheese, room temperature
• 1/3 cup Granulated Sugar
• 1/4 cup Sour Cream
• 3 tablespoons Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 1 large Eggs, room temperature
• Fresh Raspberries, for serving
• Whipped Cream, for serving
• Shortbread Finger Cookies, for serving

INSTRUCTIONS

For the raspberry sauce:

• Combine all ingredients into a sauce pot and bring to a simmer over medium heat.
• Simmer for 5-7 minutes, stirring often until saucy and thickened.
• Remove from the heat and press the mixture through a fine-mesh strainer to remove the seed, then let cool.

For the crust:

• Preheat the oven to 325˚F.
• Line a standard muffin tin with cupcake liners.
• Melt the butter in 10-second increments in the microwave, in a medium-size bowl.
• In a food processor or zip-top bag, crush the shortbread cookies into fine crumbs.
• Add the crumbs to melted butter and stir to combine.
• Evenly disperse the crumbs into the cupcake liners (about 2 teaspoons) and press them down with a small jar, cup, or the back of a spoon.
• Bake in the preheated oven for 7 minutes to set the crust.

For the filling:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese until smooth.
• Scrape down the bowl and add the sugar, vanilla extract, sour cream, and heavy cream to the bowl. Beat on low until just combined. Add the egg and continue beating on low just until incorporated.
• Evenly spread the mixture across the set crusts, 3-4 tablespoons per muffin cup. Top with about a teaspoon of the raspberry sauce on each cheesecake. Swirl in the sauce with a skewer or toothpick.
• Bake for 25-30 minutes at 325˚F until the cheesecakes are set and the middles jiggle slightly.
• Transfer muffin tin trays to a wire rack and let cool for at least 30 minutes.
• Remove the cheesecakes from the muffin tin and let cool on a wire rack for 30 minutes longer.
• Once completely cool, chill the cheesecakes in the refrigerator for 3 hours, up to overnight.
• Serve topped with more raspberry sauce, whipped cream, a fresh raspberry, and half a shortbread stick each.