Mini Chocolate-Chip Cheesecakes with Raspberry Sauce
Raspberry sauce:
- ¼ cup seedless red raspberry jam
- 1 teaspoon water
- ½ pint raspberries
- 3 eggs
- ½ cup sour cream
- 2 cups (1 pound) ricotta cheese
- ⅔ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- ⅓ cup mini semi-sweet chocolate pieces
- 12 chocolate wafer cookies
Instructions:
I like to chill cheesecake until the next day so the flavor builds and it is well set.
- For the raspberry sauce, microwave the jam and the water in a 2-cup bowl on high for 1 minute or until melted when stirred. Fold in the raspberries. Refrigerate until ready to use.
- For the cheesecakes, preheat the oven to 350°F. Place the eggs, sour cream, cheese, sugar, flour, and vanilla in a blender container or food processor work bowl fitted with a steel blade. Cover and process until smooth. Stir in the chocolate pieces. Pour into 12 foil cup-lined medium muffin cups; top each with one cookie. Bake for 25 minutes. Remove from the oven and cool to room temperature. When cooled, place in the refrigerator and chill for several hours.
- To serve, remove the foil cups from the cheesecakes. Place the cakes cookie side down on a serving plate. Serve with the raspberry sauce.