MINI RASPBERRY CHEESECAKES WITH CHOCOLATE Makes 36 pieces COOKIE DOUGH 135 g unsalted butter, softened (9½ tbsp / 1 stick + 1½ tbsp) 90 g powdered sugar (¾ cup) 1/2 tsp vanilla extract pinch of salt 1 large egg 350 g all-purpose flour (2¾ cups) 3 g baking powder (¾ tsp) RASPBERRY SAUCE 200 g fresh or frozen raspberries (1⅔ cups) 90 g granulated sugar (scant ½ cup) CHEESECAKE FILLING 500 g full-fat block cream cheese, softened (two 8-oz blocks + 3 tbsp) 80 g granulated sugar (⅓ cup + 1 tbsp) 1 tsp vanilla extract 25 g cornstarch (3 tbsp) 2 large eggs, room temperature WHITE CHOCOLATE COATING 400 g white chocolate, chopped (14 oz) 5 g freeze-dried raspberries, crushed (¼ cup) Instructions Beat the softened butter, powdered sugar, vanilla and salt until smooth. Add the egg and mix briefly. Add the flour and baking powder and knead into a smooth dough. Divide the dough into 36 pieces of about 18 g (1 heaping tablespoon) and roll each into a ball. Place one ball in each cup of a greased muffin tin. Press the dough down and up the sides with your fingers to form a small cup. Combine the raspberries and sugar in a skillet over medium heat. Bring to a boil and cook for 7-10 minutes, stirring often, until slightly thickened. Press the mixture through a fine-mesh sieve with a spatula. Transfer the sauce to a piping bag. Beat the cream cheese, sugar and vanilla for 1 minute. Sift in the cornstarch and beat for 1 more minute. Switch to a spatula and fold in the eggs one at a time, mixing until combined. Spoon a thin layer of cheesecake filling into each cookie cup. Pipe a little raspberry sauce in the center, then cover with another layer of filling. Bake in a preheated oven at 165°C (330°F) for 20-25 minutes, until the edges are set and the centers have a slight jiggle. Let the cheesecakes cool in the pan for 15 minutes, then transfer them to a rack to cool completely. Cover and refrigerate for at least 5-6 hours, or preferably overnight, so they set and the flavors come together. Melt the white chocolate gently over a double boiler. Stir in the crushed freeze-dried raspberries. Dip the top of each cold cheesecake into the chocolate and place it on a sheet of parchment paper. Let the chocolate set completely. #cheesecake #weekend #sweet #raspberry #food — @kookmutsjesのTikTok