Mini Raspberry Cheesecakes

1. 1

   Sprinkle 1-1/4 tsp.

2. 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. 3

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

4. 4

   Add sour cream and corn starch; mix well.

5. 5

   Add eggs; beat just until blended.

6. 6

   Spoon 3-1/2 Tbsp.

7. 7

   (52 mL) batter into each prepared cup.

8. 8

   Bake in 350 degrees F standard oven 20 min.

9. 9

   or until centres 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

    Heat 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

    (2 mL) jam over each cheesecake.

No additional tips available.