Mini Cheesecakes with Raspberry Sauce Recipe

• Heat oven to 325F (165°).
• Blitz honey graham crackers.
• Add 1 tbsp of sugar and the melted butter to the honey graham crackers and mix well.
• Press into the bottoms of 9 paper lined muffin cups.
• Beat cream cheese, remaining sugar and eggs with mixer until blended.
• You can mix the cream cheese and sugar first, and then add the eggs.
• Add vanilla just until blended (don’t overmix).
• Spoon the mixture over the crust.
• Bake 25 to 30 minutes until centres are almost set.
• To avoid cracks, let the mini cheesecakes cool down in the oven with the door open for a few minutes.
• Cool completely.
• Refrigerate for at least 2 hours.

For the Sauce

• Mix the raspberry, vanilla, sugar and lemon juice in a medium sauce pan and set over medium heat.
• Bring to a simmer and cook for about 5 minutes until the raspberries break down into a thick sauce.
• Once raspberry mixture has cooled, pour into a wire-mesh strainer.
• Press the mixture through the wire-mesh strainer with a spoon.