1 c. whole fresh raspberries
1 Tbsp. Raspberry Balsamic
2 eggs
1/4 c. granulated sugar
1 Tbsp. Lemon Olive Oil
1 c. cream cheese
12 round vanilla wafer cookies
Preheat oven to 350˚F. Line a muffin tin with cupcake papers. In a small saucepan over medium heat mash the raspberries slightly with a wooden spoons. Add the balsamic and mix well. Bring to a boil, remove from heat and let cool. In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition to form a creamy smooth mixture. In the bottom of the muffin tins place one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway. Add two tablespoons of the raspberry mixture on top and then top it with more of the cream cheese mixture (the cupcake papers should be 2/3 full). Using a toothpick, swirl the raspberry mixture into the cheesecake, starting in the center and working your way out in a spiral motion. Bake for 12 minutes until puffed and the edges are slightly golden. Let cool completely in the pan before enjoying.
*Tested in Salads and Desserts Cooking Class
