Vanilla Cheesecakes With Cranberry Syrup - cooking recipe

Ingredients

4 oz graham crackers crumbs
6 tbsp butter, melted
2 tsp powdered gelatin, bloomed in 2 tbsp cold water
9 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 1/4 cups heavy cream
1 tsp vanilla extract
-1 None Cranberry Syrup
1/3 cup sugar
5 oz frozen cranberries

Preparation

Lightly grease a 12-cup muffin pan and line with paper liners.
Combine graham cracker crumbs and butter. Distribute between muffin recesses, pressing firmly into bases. Chill for 15 mins, until firm.
Beat cream cheese until smooth. Gradually add sugar, beating until well combined. Blend in heavy cream and vanilla. Transfer 1/4 cup to a small saucepan along with bloomed gelatin and gently heat until gelatin melts. Mix back into remaining cream cheese mixture until smooth. Distribute between muffin recesses and chill for 2-3 hours, or until firm.
Meanwhile, to make the cranberry syrup, combine sugar and 1/4 cup water in a medium saucepan. Stir over low heat for 2-3 mins, until sugar is dissolved. Add frozen cranberries and bring to a boil. Simmer for 8-10 mins, without stirring, until thickened. Let cool to room temperature.
Remove individual cheesecakes from pan. Serve topped with cranberry syrup.