Ingredients
– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup sour cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries
– 1 tablespoon cornstarch
– 2 tablespoons powdered sugar (for dusting)
Equipment Needed
– Muffin tin
– Cupcake liners
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Small saucepan (for the raspberry sauce)
Step-by-Step Instructions
Let’s dive into the fun part! First, preheat your oven to 325°F (160°C) while you prepare the crust. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand. Line your muffin tin with cupcake liners and evenly distribute the crust mixture, pressing it down with the back of a spoon. Bake for about 5 minutes, then let it cool while you work on the cheesecake filling. (See the next page below to continue steps…)