Raspberry Mini Cheesecakes (ATK)

By hmp13

Ingredients

• 12 round shortbread cookies, 2 inches in diameter and 1/2 inch thick
• 1/2 cup seedless raspberry jam
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sweetened condensed milk
• 2 large eggs
• Fresh raspberries for garnish, optional

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 300 degrees. Line 12 cup muffin tin with cupcake liners. Place cookies in cupcake liners. Dollop with 1 teaspoon jam each.

With electric mixer on medium high speed, beat cream cheese until light and fluffy, about 2 minutes. Gradually beat in condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.

Divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minutes. Refrigerate until set, about 1 hour.

Remove cheesecakes from muffin tin. Microwave remaining jam until thinned slightly, about 15 seconds, and use it to glaze cheesecakes. Top each cheesecake with fresh raspberry, if using. Serve.