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Categories:
crackers crumbs butter powdered gelatin cream cheese sugar heavy cream vanilla Cranberry Syrup sugar cranberries
Viewed: 34 - Published at: 4 years agoIngredients
- 4 oz graham crackers crumbs
- 6 tbsp butter, melted
- 2 tsp powdered gelatin, bloomed in 2 tbsp cold water
- 9 oz cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- -1 None Cranberry Syrup
- 1/3 cup sugar
- 5 oz frozen cranberries
Method
- Lightly grease a 12-cup muffin pan and line with paper liners.
- Combine graham cracker crumbs and butter. Distribute between muffin recesses, pressing firmly into bases. Chill for 15 mins, until firm.
- Beat cream cheese until smooth. Gradually add sugar, beating until well combined. Blend in heavy cream and vanilla. Transfer 1/4 cup to a small saucepan along with bloomed gelatin and gently heat until gelatin melts. Mix back into remaining cream cheese mixture until smooth. Distribute between muffin recesses and chill for 2-3 hours, or until firm.
- Meanwhile, to make the cranberry syrup, combine sugar and 1/4 cup water in a medium saucepan. Stir over low heat for 2-3 mins, until sugar is dissolved. Add frozen cranberries and bring to a boil. Simmer for 8-10 mins, without stirring, until thickened. Let cool to room temperature.
- Remove individual cheesecakes from pan. Serve topped with cranberry syrup.
