Mini Rose And Raspberry Cheesecakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
• STEP 2.In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of each cupcake liner to form the crust.
• STEP 3.In a separate bowl, beat the cream cheese until smooth. Add in the sugar, rose water, and vanilla extract, and mix until well combined.
• STEP 4.Add in the eggs, one at a time, mixing well after each addition. Pour the cheesecake batter over the crust in each cupcake liner.
• STEP 5.Bake for about 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and let them cool completely.
• STEP 6.While the cheesecakes are cooling, prepare the raspberry compote. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens.
• STEP 7.Once the cheesecakes have cooled, spoon a dollop of the raspberry compote on top of each cheesecake. Garnish with fresh raspberries.
• STEP 8.Refrigerate the mini cheesecakes for at least 2 hours, or until chilled and set. Serve and enjoy!

Cooking Tips

• Make sure to let the cheesecakes cool completely before adding the raspberry compote to prevent it from melting.
• For a stronger rose flavor, you can add a few drops of rose extract in addition to the rose water.
• These mini cheesecakes can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the mini cheesecakes in an airtight container in the refrigerator.
• Serve chilled and garnish with fresh raspberries for an extra pop of color.