Mini Raspberry Cheesecakes

Name: Mini Raspberry Cheesecakes
Ingredients: 2/3 cup bran cookies, finely crushed; 2 cups Philadelphia Light Brick Cream Cheese Spread, softened; 2 cups low fat cottage cheese; 6 Tbsp. sugar; 1/2 tsp. vanilla; 1/2 cup light sour cream; 2 tsp. cornstarch; 2 each eggs; 1/4 cup raspberry jam

9 ingredients

17 steps

Ingredients

2/3 cup bran cookies, finely crushed
2 cups Philadelphia Light Brick Cream Cheese Spread, softened
2 cups low fat cottage cheese
6 Tbsp. sugar
1/2 tsp. vanilla
1/2 cup light sour cream
2 tsp. cornstarch
2 each eggs
1/4 cup raspberry jam

Directions

1

Sprinkle 1-1/4 tsp.
2

(6 mL) biscuit crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
3

Beat cream cheese spread, cottage cheese, sugar and vanilla with mixer until well blended.
4

Add sour cream and corn starch; mix well.
5

Add eggs; beat just until blended.
6

Spoon 3-1/2 Tbsp.
7

(52 mL) batter into each prepared cup.
8

Bake in 350 degrees F standard oven 20 min.
9

or until centres are almost set.
10

Cool completely.
11

(Do not remove cheesecakes from pans.)
12

Refrigerate 3 hours.
13

Remove cheesecakes from pans and paper liners just before serving.
14

Heat jam in small saucepan on low heat 5 min.
15

or just until jam is melted, stirring constantly.
16

Drizzle heaping 1/2 tsp.
17

(2 mL) jam over each cheesecake.