Baked Raspberry Cheesecake Cups
Recipe
Ingredients
For the Cheesecake Filling
- 500 g (18 oz) cream cheese, softened
- 150 g (¾ cup) granulated sugar
- 2 large eggs
- 150 ml (⅔ cup) heavy cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Crust
- 180 g (6 oz) digestive biscuits or graham crackers, crushed
- 80 g (⅓ cup) melted butter
Topping
- 200 g (7 oz) fresh raspberries
- 150 g (5 oz) raspberry jam or raspberry sauce
- Powdered sugar for dusting
- Whipped cream (optional)
Instructions
- Preheat the oven to 160°C (320°F).
- Mix the crushed biscuits with melted butter and press into the bottoms of individual baking cups or a springform pan.
- Beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, then mix in the heavy cream, vanilla, cornstarch, and lemon juice.
- Pour the filling over the crust.
- Bake for 35–45 minutes (or 50–60 minutes for one large cheesecake) until the edges are set and the center is slightly jiggly.
- Let cool completely, then refrigerate for at least 6 hours or overnight.
- Top with whipped cream (optional), raspberry sauce, fresh raspberries, and a dusting of powdered sugar before serving.
