Raspberry Sauce
2 cups raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon vanilla
pinch nutmeg
Combine all ingredients in a saucepan. Slowly bring to a boil over medium heat, stirring occasionally. Once the mixture is boiling, cook, stirring constantly, for 2 minutes. Remove from heat and pour into a glass jar to store in the fridge until ready to use.
Spread warm or cold on muffins, biscuits, cheesecake and ice cream.
Yields 1 1/4 cups.
Individual Lemon Raspberry Cheesecakes
adapted from Dorie Greenspan's Classic Cheesecake recipe
1 cup finely crushed chocolate cookie crumbs
2 tablespoons melted butter
1/4 teaspoon salt
8 ounces low-fat cream cheese, softened to room temperature
1/3 cup granulated sugar
1 teaspoon vanilla
zest and juice of 1 lemon
1 egg, room temperature
1/4 cup cream or sour cream
1/2 cup fresh raspberries
6 tablespoons lemon curd (store-bought, or homemade - click here for my recipe)
6 tablespoons raspberry sauce (recipe above)
Preheat the oven to 325 F. Prepare a 6-cup muffin pan by spraying it with non-stick baking spray, then lining the bottom and sides with parchment paper. To cut circles for the bottom, turn the pan over so that the bottom is facing up, lay a piece of parchment paper on the pan, and trace the outline of the bottom of the muffin cups against the paper with your fingernail, then cut the paper along the outline. Then cut strips of paper to line the sides. The baking spray will help the paper to stick to the cups. A silicone muffin pan will work best for easily removing the cheesecakes after they've cooled. Alternatively, simply use small baking ramekins and then serve the cheesecake in the ramekins.
In a small bowl, toss together the cookie crumbs, melted butter and salt. Divide between the 6 cups and press down with the back of a spoon. Bake for 10 minutes, then set aside to cool slightly.
Using the whisk attachment of your mixer, beat the cream cheese on medium speed for 4 minutes. Add the sugar and beat for 4 more minutes, scraping the bowl as needed. Add the vanilla, lemon zest and lemon juice and mix well. Add the egg and beat for 1 minute. Reduce speed to low and mix in the cream. Fold in the raspberries with a spatula.
Divide the batter between the 6 cups. Fill them all the way to the top - don't worry, they won't overflow although they will puff slightly while baking.
Set the muffin pan inside a larger baking dish. Fill the baking dish with very hot tap water, so that it comes halfway up the sides.
Set the baking dish on the middle rack in the oven and bake the cheesecakes at 325 for 1 hour and 15 minutes, or until the tops are golden brown and slightly cracked. Carefully remove the baking dish from the oven, then remove the muffin pan from its water bath, and cool on a wire rack for one hour. Set in the fridge to cool for 3-4 hours.
To serve, carefully remove the cheesecakes from the muffin pan and peel off the parchment paper. Top each with the lemon curd and raspberry sauce.
Yields 6 servings.