Raspberry Mini Cheesecakes

Ingredients:
1 9-oz box chocolate wafer cookies
5 tablespoons unsalted butter, melted
1 1/2-2 cups fresh or frozen raspberries, thawed
1/4 cup plus 2 tablespoons granulated sugar
2-8 oz. packages cream cheese, softened
2 large eggs plus 2 yolks
1 tablespoon all purpose flour
1 teaspoon vanilla extract
4-oz white chocolate, melted and slightly cooled


Directions
Preheat oven to 350 F.


In a food processor or bag, crush cookies completely. Then mix with butter and spread in a greased 9 x 13 pan, pressing firmly to create an even layer on the bottom. Bake for 8 minutes and let cool completely. 


Lower oven temperature to 250 F.


Combine raspberries and 1 tablespoon of sugar in a food processor or blender. Blend until completely smooth, then strain through a fine-mesh sieve into a bowl, discarding all of the seeds.

In a separate bowl, use an electric mixer to combine cream cheese and remaining 1/4 cup and 1 tablespoon of sugar. Once completely mixed, add in one egg at a time, beating briefly after each addition. 


Add flour, vanilla and mix until just combined. Then, fold in white chocolate.


Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a toothpick or butter knife, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. 


Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes.


Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.


Ingredients:

For the crust:

1 cup slivered almonds

2 cups (7 ounces) graham crackers

1 stick unsalted butter, melted

For the filling:

7 ounces fine-quality white chocolate

4 (8-ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 large eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/3 cup seedless raspberry jam, slightly warm and whisked to remove any lumps

Fresh raspberries for decoration (optional)

Directions:

For the crust: Finely grind almonds and graham crackers in a food processor and add butter, blending until combined. Press over bottom and 2/3 up the sides of 6 mini springform pans*. Set aside.

For the filling: Preheat oven to 350 degrees F.

Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. 

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add eggs, one at a time, beating well at low speed and scraping down the bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Pour filling over crust. Add a couple of teaspoons of raspberry jam to each pan and gently swirl with a toothpick to get a marble effect being careful not to overmix.

Set mini-pans on a baking sheet and place in the middle of oven. Bake for about 25 minutes or until cake is set, but center is still wobbly when pans are shaken gently shaken.

Remove from oven, run a thin knife around edge of cake to loosen, then cool completely in pans on a rack. (Cake will continue to set as it cools). Serve chilled with additional raspberries if desired.

*Alternately you can just make this in a 10-inch springform pan.