Tuesday, April 05, 2011

Cheesecake Tarts with Raspberry Sauce

Last night was our monthly Book Club meeting at my house.  In our group, the hostess cooks dinner for everyone, and we all enjoy a relaxing meal and conversation.  I haven't entertained in a while and I forgot how much fun it was to plan a sit down dinner, and bring out the good dishes...in this case my Mom's china, which she keeps at my house since she doesn't entertain much anymore.  It was a good time also, to spruce up the house and get out the Easter Decorations. 
For dessert, I served Brownies and mini Cheesecake Tarts with Raspberry Sauce.  They take a little work, but are easy to make ahead of time:

2 8 oz. pkg. cream cheese softened
3/4 c sugar
3 eggs separated
1/2 c graham cracker crumbs
Cream together the cream cheese and sugar; add slightly beaten egg yolks.  In a separate bowl, beat egg whites until stiff and fold into cream cheese mixture.  Butter 18 miniature muffin tins, and coat with the cracker crumbs. Fill each cup 3/4's full.
Bake 350 for 15 min.
When cool, top with raspberry sauce and refrigerate until ready to serve

Raspberry Sauce
1 10 oz. pkg. frozen raspberries, thawed
2 tablespoons currant jelly
1/4 tsp. lemon juice
t tablespoon apricot brandy
1 tablespoon cornstarch dissolved in two tablespoons water
Heat berries in a saucepan, and add the rest of the ingredients.  Bring to a boil, and then thicken with cornstarch mixture.

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