Mini Raspberry Cheesecake 迷你覆盆子芝士蛋糕
Prep time: 
Cook time: 
Total time: 
Serves: serves 10
  • Raspberry compote
  • 250g Frozen raspberries
  • 100g Water
  • 110g Sugar
  • 1.5 tsp cornflour, mixed with 1.5 tbsp water
  • To make Mini Raspberry Cheesecake
  • 250g Cream cheese softened at room temperature
  • 65g Sugar
  • 100g Natural yoghurt
  • ½ tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 3 large Eggs, yolks separated from whites
  • 50g Raspberry compote
  • Garnishings
  • Fresh raspberries
  • Icing sugar for dusting
  1. Raspberry compote - Boil frozen raspberries, water and sugar over medium heat. Stir constantly.
  2. Reduce heat and simmer for 5 - 7 minutes. Mash raspberries. Leave aside to cool. Press raspberries through a strainer to extract as much liquid as possible. Raspberries liquid should be measured to around 220g after strained.
  3. Boil cornflour solution with raspberry compote over medium heat until thickened. Leave to cool.
  4. Preheat oven to 150 deg C. Place 10 paper cups into a muffin pan.
  5. Beat cream cheese and 30g sugar at low speed. Add yogurt, lemon juice and vanilla extract, beating till smooth.
  6. Add yolks one at a time. Beat until incorporated. Transfer into bowls A and B. Add 50g raspberry compote into Bowl A and mix well set aside.
  7. Whisk egg whites until frothy then add remaining sugar and beat until peaks form. Divide into 2 portions to fold well into bowls A and B respectively.
  8. Fill half of paper cups with Bowl A mixture before topping with Bowl B mixture. Bake for 50 minutes in a water bath.
  9. Turn off oven and leave cake to cool in oven with door ajar. Then chill cheesecakes for at least 3 hours.
  10. Spoon some raspberry compote on top of cakes and garnish with fresh raspberries. Dust with some icing if desired.
Recipe by Anncoo Journal at