Individual Raspberry Cheesecakes topped with Raspberry Compote

Yay! It is getting warmer here at last! Spring is almost here with its bouquet of earthy aroma and the faint hint of pretty blossoms. We are feeling pretty sprightly and hopeful that the warmer temps are here to stay! Sunny days, outdoor play, promise of vibrant blossoms and spring bounty - what is there not to love! 

On this happy note, I thought of doing a little spring-cleaning in the draft section of my blog! So here's the Individual Raspberry Cheesecakes topped with Raspberry Compote that I had made a few weeks back!

Ingredients:

For the cheesecake:

• Graham Cracker Crumbs - 1 1/4 Cups
• Butter - 5 tbsp (at room temperature)
• Cream Cheese (at room temperature) - 4 oz
• Ricotta Cheese - 1/2 Cup
• Raspberry Compote - 3 tbsp (recipe here)
• Raspberry Jam - 1 tsp (optional)
• Eggs - 2 (at room temperature)
• Sugar - 6 tbsp
• Fresh raspberries for garnish (optional)

For the topping: 5 tbsp of Raspberry Compote

Preheat oven to 350 F. 

In a bowl, mix the graham cracker crumbs with butter till it is a crumbly mix. Line a muffin tin with using two cupcake liners in each cavity. That just holds the batter better. Drop a tablespoon of graham cracker mix into each muffin tin hole/cup and using your fingers press it down firmly. 

In a food processor make a smooth batter by mixing together the cream cream cheese, ricotta cheese, raspberry compote, eggs, sugar and raspberry jam (if using). Spoon in the batter till about the 4/5th mark. 

Now fill an ovenproof bowl with some hot water and place it on the rack below the muffin tin inside the oven. You can stick in the bowl in the oven when you start preheating it. The steam will keep the cheesecake moist and prevent it from cracking. Also curb all your urges to open the oven door and peep as this will bring the temperature inside the oven down which might also result in a cracked pr sunk cheesecake. Though this step is more important when baking a whole big cheesecake instead of itty bitty individual ones in a muffin tin, I do it anyways!

Bake for about 25 minutes or till it is firm on the edges and a little jiggly in the middle. Once it cools down, let it chill in the fridge for at least couple of hours for it to set perfectly. Scoop spoonfuls of the raspberry compote on top. Garnish it with fresh raspberries and serve.