Easy NO Fail Mini Cheesecake With Raspberry Sauce Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces fat while maintaining creaminess.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: heavy cream

Plain yogurt provides similar tanginess with fewer calories.

raspberries

🥗Healthier: blueberries

💰Cheaper: strawberries

Blueberries are often more nutritious and strawberries are usually cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F (177°C).

In a bowl, combine graham cracker crumbs and granulated sugar; stir to mix.

Add melted salted butter to the crumb mixture and mix until well combined.

Line a 15 cm (6 in) springform pan with parchment paper, crimping the edges for a better seal.

Press the graham cracker mixture into the bottom of the springform pan to form a crust, using a drinking glass or tart shell tool to compress it.

Bake the crust in the preheated oven for 10 minutes.

In a mixing bowl, combine cream cheese and granulated sugar; mix until well combined and fluffy using a paddle attachment.

Add the egg and sour cream to the cream cheese mixture; mix until combined.

Add vanilla extract and cornstarch; mix until well combined, scraping down the sides of the bowl as needed.

Pour the cheesecake filling over the baked crust in the springform pan.

Place a tray with boiling hot water in the bottom of the oven for moisture.

Bake the cheesecake at 350°F (177°C) for 55 minutes.

After baking, turn off the oven and crack the door open slightly; let the cheesecake sit in the oven for 30 minutes.

Remove the cheesecake from the oven and let it cool for about an hour.

Wrap the cheesecake in plastic wrap and refrigerate for at least 6 hours or overnight.

After chilling, remove the cheesecake from the springform pan and inspect for cracks or tears.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens