Raspberry Cheesecake

I'll confess, most of my baking energy has gone toward completing my cake for Threadcakes. But when faced with some fresh raspberries, I knew something needed to be done. And that something? Raspberry cheesecakes. These are easy to make and very hands-off, so get baking and have a great dessert for tonight.

Also, look out for a big change (and did I mention the re-opening of the shop?) coming to Confectious!

Serves: 4

Ingredients:

• 4 graham crackers
• 1 pinch cinnamon
• 1 oz butter
• 8 oz cream cheese
• 1 egg
• 1 tbsp vanilla extract
• 1/4 cup sugar
• 3/4 cup raspberries
• 1/2 tbsp AP flour

Directions:

1. Preheat your oven to 350 degrees F.
2. In a food processor, grind graham crackers into a powder and add cinnamon.
3. Stream in melted butter and press into ramekins or silicon jumbo muffin pan.
4. Bake these for approx. 7 minutes.
5. While the crusts bake, combine cream cheese, egg, vanilla, sugar, and raspberries in the food processor. Pulse until combined and smooth, then pulse in the flour until just mixed.
6. Pour filling onto cooled crusts and bake in a water bath at 300 for approx 30-40 minutes.
7. Dust with powdered sugar or top with whipped cream and enjoy.
    

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