Raspberry Mini Cheesecakes - cooking recipe

Ingredients

12 shortbread cookies (round)
1/2 cup raspberry jam
8 ounces cream cheese, room temperature
1/2 cup sweetened condensed milk
2 large eggs
fresh raspberry (to garnish)

Preparation

Preheat oven to 300 degrees F; line muffin tins with cupcake liners.
Place a cookie in the bottom of each cupcake liner; top with 1 teaspoon of the jam.
Beat cream cheese until fluffy, about 2 minutes.
Gradually beat in milk, then eggs, one at a time; beat 2 to 3 minutes more.
Divide batter between each cupcake liner.
Bake until set, about 20 minutes.
Let cool on rack for 20 minutes, then refrigerate 1 hour.
To serve: microwave remaining jam for 15 seconds to form a glaze, remove cheesecakes from tin and top with raspberry glaze.
Garnish with fresh raspberries if desired.