Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
• 1 cup graham cracker crumbs
• 3tbsp butter, melted
• 8oz. cream cheese, softened
• 1/3 cup sugar
• 1tsp vanilla extract
• 1 large egg, lightly beaten
• 18 fresh raspberries
Preheat oven to 175°C. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts and bake for 12-14 minutes or until centre is set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least an hour. To serve, remove paper liners and top cheesecakes with raspberries.
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