It’s high raspberry season over at Monroe’s Orchard in Hiram! If you haven’t picked yet, better get a move on. they sure won’t last forever! Monroe’s is located at 6313 Pioneer Trail, Hiram, Ohio 44234.
Here’s a yummy way to use some of those red velvety beauties.
Mini Raspberry Chocolate Cheesecakes with Chocolate Drizzle
Ingredients:
1/2 sleeve graham crackers – crushed
2 tablespoons unsalted butter – melted
16 ounces cream cheese – softened
2/3 cup granulated sugar
2 tablespoons unsweetened baking cocoa
2 eggs
2 teaspoons Vanilla Extract
1/2 teaspoon Almond Extract
1 cup fresh raspberries
favorite chocolate sauce
Directions:
Preheat oven to 325°F. Into a small bowl add graham crackers and butter. Using a fork, mix to combine. Equally divide graham cracker mixture between 4 cheesecake pans/molds. Bake for approximately 5 minutes. WHILE crust is baking, beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add cocoa, eggs and extracts; beat well. Spoon batter into each pan/mold, filling each 2/3 full. Bake approximately 25 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes could possibly deflate in center upon cooling.) Refrigerate 4 hours or overnight. Garnish with berries and chocolate sauce.
Maybe a double batch would be a good idea?
Let us know how these turn out for you!