In another bowl, beat together the softened cream cheese and granulated sugar until it’s nice and smooth. I like to use my electric mixer for this to give it that airy texture. Add in the sour cream, eggs, and vanilla extract, mixing until it’s just combined. You don’t want to overbeat, as this can cause cracks in your cheesecakes later.
Now, for the fun part—topping it off with the raspberries! In a small saucepan over medium heat, combine the fresh raspberries, cornstarch, and a splash of water. Cook until the raspberries break down and create a lovely sauce, about 5 minutes. Remove from heat and let it cool. Fill the muffin tins with the cheesecake mixture, about 3/4 full, and then spoon a bit of the raspberry sauce on top.
Bake for 18-20 minutes, until the edges are set but the centers still jiggle a bit—this will give you that creamy texture. Once baked, allow them to cool to room temperature before placing them in the fridge for at least 2 hours to set properly. Trust me; this step is crucial for the perfect bite!
Pro Tips for Best Results
I tested this recipe three ways: with fresh raspberries, frozen raspberries, and even a raspberry jam. While all options were delicious, nothing beats the freshness of ripe raspberries! I recommend waiting until they’re in season. And if you find your raspberry sauce is too runny, don’t worry! Just simmer it a bit longer to thicken it up.
Make sure your cream cheese is at room temperature before mixing. This helps achieve that creamy consistency and avoids lumps. I learned this the hard way once when I didn’t let it soften enough, and the cheesecake turned out a bit grainy. Not the texture we want!
Lastly, I suggest letting these cheesecakes cool completely before refrigerating. If you try to rush the process, you may end up with condensation on the tops when you cover them. Not exactly the presentation you want for your yummy treats!
Common Mistakes to Avoid
One common mistake I see is overmixing the batter. While it’s tempting to mix until completely smooth, overbeating can incorporate too much air, leading to cracks in your cheesecakes as they bake. Trust me, I’ve learned this through trial and error.
Another thing to be aware of is not letting the cheesecakes cool before refrigerating them. If you toss them in the fridge while still warm, you’ll end up with a soggy bottom! A good rule of thumb is to let them cool at room temperature for about 30 minutes after baking. (See the next page below to continue…)