*This recipe makes about 3 dozen mini Cheesecakes, or 2 8 inch Cheesecakes
To make the graham cracker crust you will need:
13.25 oz Graham Cracker Crumbs
4.36 oz Sugar
6.40 oz Melted Butter
Directions:
1. Mix the graham cracker crumbs and sugar together.
2. Stir in the melted butter and mix until the crumbs are well coated with butter.
3. Apply a light coat of pan spray to the Springform pans.
4. Press the mixture into the bottom of Springform pans, or silicone muffin pans.
5. Bake at 325 F for 10 minutes, then set aside.
Raspberry Swirl Cheesecake:
2 lbs 4.50 oz Cream Cheese
11 oz Sugar
1.75 oz Butter, softened
0.70 oz Lemon Juice
0.33 oz Vanilla Extract
9.55 oz Eggs
3.17 oz Heavy Cream
3.17 oz Sour Cream
Directions:
1. Using paddle attachment in your mixer cream the butter by itself for a few seconds, then slowly add the cream cheese and butter. Cream until smooth, no lumps! Scrape down the bowl.
2. Add the lemon juice and vanilla and mix on low speed until smooth.
3. Slowly add the eggs. Scrape down the bowl.
4.Once the batter is smooth blend in the heavy cream and sour cream. Mix until smooth.
5. Deposit into 2 Springform pans, or 3 dozen silicone muffin pans and deposit some raspberry jam or glaze on top, swirl with toothpick. Then, Place the pans on a sheet pan with some water on the pan. This creates a water bath which regulates the temperature.
6. Bake the Springform pan Cheesecakes at 285 F in Convection oven for about 50 minutes, mini cheesecakes should take about 20 minutes.
7. Cheesecake is done when it bounces back to the touch, jiggles evenly.
8. Allow the cool thoroughly before removing from pans.
9. Once cooled, you can serve the cheesecake or freeze it.
