Mini Raspberry Cheesecakes

By á-5050

Ingredients

• 1 cup graham cracker crumbs
• 1 cup sugar, divided
• 1/4 cup butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 large eggs
• 2 tablespoons seedless raspberry jam

Details

Servings 20

Preparation

Step 1

Preheat oven to 350°. Stir together graham cracker crumbs, 2 tablespoons sugar, and butter. Press mixture into bottom of 20 (2-inch) miniature cheesecake pans. Bake for 6 to 7 minutes or until golden. Remove from oven. Reduce oven temperature to 325°.
In a large bowl, beat cream cheese at medium speed with a mixer until smooth. Beat in zest, lemon juice, and remaining sugar. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared crusts. Swirl ¼ teaspoon raspberry jam into each cheesecake.
Bake for 15 minutes or until set. Cool in pans on wire racks for 2 hours. Cover loosely, and chill for at least 2 hours before removing from pans.