Lemon Mini Cheesecakes with Berry Swirl

Get prepped

1. Preheat the oven to 325°F

Make the raspberry sauce

1. Place the raspberries and sugar in a small pot, and cook over medium-low heat, stirring occasionally, for 5-10 minutes.
2. Puree in a blender or food processor, and cool (pureeing is optional).

Make the crust

1. In a food processor, crush the cookies until they are fine crumbs. Add the melted butter and pulse a few times until combined.
2. Grease or spray a mini cheesecake pan. Add about a tablespoon of the mixture into the each of the wells, and press down to compress.
3. Bake for 10-12 minutes, remove from the oven and cool.

Make the batter

1. In a stand mixer, add cream cheese, sugar, cornstarch and lemon zest and beat until smooth.
2. Add the eggs, one at a time, beating in between additions (scrape down sides if you need to).
3. Stir in the salt.

Assemble

1. Divide the mixture equally between the wells of the pan. (I have 2 pans – and this will make approximate 18 cheesecakes.
2. Using a measuring spoon, add about a half teaspoon of berry sauce to each cheesecake, and swirl into the batter using a toothpick, or a fork.

Bake, cool then chill

1. Bake for 20 minutes, or until set around the edges.
2. Cool, then refrigerate for 4 hours before unmolding from the pans.

Devour.