Delightful, two-bite mini chocolate chipcheesecakes served with a drizzle of raspberry sauce.
Recipe: Mini Chocolate ChipCheesecakes with Raspberry Sauce
Raspberry Sauce: 1/4 cup seedless red raspberry jam 1 teaspoon water 1/2 pint raspberriesCheesecakes: 3 large eggs 1/2 cup half-and-half 2 cups (1 pound) ricotta cheese 2/3 cup granulated sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/3 cup mini semisweet chocolate pieces 12 chocolate wafer cookies
For Raspberry Sauce: Microwave the jamand water in a 2-cup bowl on high for 1 minute or until meltedwhen stirred. Fold in the raspberries. Refrigerate until readyto use.
For Cheesecakes: Preheat the oven to 350°F(175°C).
Place the eggs, half-and-half, cheese,sugar, flour, and vanilla in a blender container or food processorwork bowl fitted with a steel blade. Cover and process untilsmooth. Stir in the chocolate pieces. Pour into twelve foil cup-linedmedium muffin cups; top each with one cookie.
Bake for 25 minutes. Remove from the ovenand cool to room temperature. When cooled, place in the refrigeratorand chill for several hours.
To serve, remove the foil cups from thecheesecakes. Place the cakes cookie side down on a serving plate.Serve with the raspberry sauce.
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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