Muffin Cup Raspberry Cheesecakes (Passover)
These adorable Muffin Cup Raspberry Cheesecakes (Passover) are the ideal dessert to serve to a crowd. Similar to a traditional cheesecake, these minis have a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Food processor
- Hand mixer
- Baking sheet
- Parchment paper
- Muffin tin
- Cupcake liner
- Oven
- Cooling rack
- Saucepan
- Fine-mesh sieve
- Pastry brush
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Kitchen timer
- Refrigerator
- Spoon
Ingredients
- 1/2 cup matzah cake meal
- 1/2 cup potato starch
- 1/2 cup packed brown sugar, divided
- 1/2 tsp cinnamon
- 5 tbsp unsalted butter or pareve Passover margarine, cold
- 2 tbsp brown sugar
- 4 tbsp unsalted butter or pareve Passover margarine, melted
- 2 (8-ounce ) packages cream cheese, room temperature
- 1/2 cup sugar
- 1/4 tsp Kosher salt
- 2 large eggs
- 1/2 cup sour cream
- 4 tbsp heavy whipping cream
- 1 tsp Passover Vanilla extract (see Chef's Note)
- 1 pint raspberries
- 1/4 cup apricot preserves
- 1 tbsp brandy
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