Individual Raspberry-Almond Cheesecakes

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INDIVIDUAL RASPBERRY-ALMOND CHEESCAKES
From BOOZY BAKER

JUNIOR’S, THE BROOKLYN CHEESECAKE INSTITUTION, makes adorable mini cheesecakes called “little fellas.” They are decidedly delicious, but they lack a graham cracker crust, which is my favorite part, so I decided to come up with my own version. These cheesecakes are so tiny and adorable that it’s hard to believe they pack in not one, but two kinds of booze. It’s possible that when you prepare them you will end up with a bit of extra batter. I say, all the better for when it’s time to lick the bowl!

MAKES 12

FOR THE CRUST:
1 cup finely ground graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted

FOR THE FILLING:
2 (8-ounce) packages cream cheese, at room temperature
3/4 cup sugar
1 tablespoon cornstarch
1/4 cup almond liqueur, such as amaretto
2 large eggs
1/4 cup sour cream
1 (1/2 pint) container fresh raspberries
1 1/2  tablespoons framboise

Preheat the oven to 350°F. Line a 12-cup standard muffin pan withpaper liners.

1. TO MAKE THE CRUST, in a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Toss with a fork until well blended. Drop a few heaping spoonfuls of the graham cracker mixture into the bottom of each muffin cup and pack it down gently with your fingers. Bake 5 minutes. Remove the pan from the oven and allow the crusts to cool while you prepare the filling. Do not turn the oven off.
2. TO MAKE THE FILLING, using an electric mixer, beat the cream cheese, sugar, and cornstarch until smooth. Add the almond liqueur, eggs, and sour cream and beat until smooth. Set aside. Reserve 12 raspberries. Purée the remaining raspberries and framboise in a blender until smooth. Fill muffin cups two-thirds full with the cream cheese mixture and drop generous teaspoonsful of the raspberry purée on top. With a toothpick, create a swirled pattern on top. Place the muffin pan in a large, shallow roasting pan with enough hot water to come about 1 inch up the sides of the pan. Bake until the cakes are puffy and barely set in the center, 35 to 40 minutes. When done, allow to cool for 2 hours. Transfer the cheesecakes,
still in the pan, to the refrigerator and chill for at least 4 hours or overnight. To serve the cheesecakes, remove each one from the pan and garnish with a reserved raspberry.

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