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.