Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons Butter Premium Olive Oil
- 2 tablespoons sugar
- 2 (8-ounce) packages cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract or Raspberry Dark Balsamic Vinegar substituted for vanilla extract.
- ¼ cup sour cream
- Fresh raspberries for topping
Balsamic Glaze:
- ½ cup Raspberry Dark Balsamic Vinegar
- 2 tablespoons sugar
Instructions:
- Preheat your oven to 325ºF (163ºC). Line a mini muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs, EVOO, and 2 tablespoons of sugar. Press a teaspoon of the mixture into each muffin cup to form the base.
- In a mixing bowl, beat together the cream cheese and ½ cup of sugar until smooth. Add the eggs, one at a time, then stir in the vanilla extract (or balsamic substitute), and sour cream.
- Divide the cream cheese mixture among the muffin cups, filling each nearly to the top.
- Bake for 15-20 minutes, or until the centers are just set. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cheesecakes cool, prepare the balsamic glaze. In a small saucepan, combine the raspberry dark balsamic vinegar and 2 tablespoons of sugar. Cook over medium heat, stirring frequently, until the mixture thickens and reduces to a syrupy consistency, about 10 minutes.
- Once the cheesecakes are cool, spoon a small amount of balsamic glaze over the top of each one.
- Top each mini cheesecake with a fresh raspberry.
- Refrigerate the cheesecakes for at least 2 hours, or until ready to serve.