Mini Raspberry Cheesecakes

1. 1

   Sprinkle 1-1/4 tsp.

2. 2

   graham 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. 3

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

4. 4

   Add sour cream and cornstarch; mix well.

5. 5

   Add eggs, 1 at a time, beating after each just until blended.

6. 6

   Spoon 3-1/2 Tbsp.

7. 7

   batter into each prepared cup.

8. 8

   Bake in 350 degrees F standard oven 20 min.

9. 9

   or until centers are almost set.

10. 10

    Cool completely.

11. 11

    (Do not remove cheesecakes from pans.)

12. 12

    Refrigerate 3 hours.

13. 13

    Remove cheesecakes from pans and paper liners just before serving.

14. 14

    Cook jam in small saucepan on low heat 5 min.

15. 15

    or just until jam is melted, stirring constantly.

16. 16

    Drizzle heaping 1/2 tsp.

17. 17

    jam over each cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.