Ingredients

• Crust:
• 100g Graham cracker crumbs
• 30g Butter, melted
• Filling:
• 100g Cream cheese, room temperature
• 40g Sugar
• 1 tsp Vanilla extract
• 15mL Barefoot Sauvignon Blanc
• 1 Egg
• Topping:
• 50g Seedless raspberry jam (or any flavour jam of your choice)
• 30mL Barefoot Sauvignon Blanc
• 12 Mixed berries (ex. Blackberries, blueberries, raspberries)
• 1 Lime, zest
• Small bunch fresh mint leaves
• Icing sugar (optional)

Directions

1. Preheat oven to 170℃.
2. In a bowl, mix together Graham cracker crumbs and melted butter. Divide the crumbs into mini muffin molds and press firmly onto the bottom and a bit to the side of the molds. Put in fridge to chill.
3. In a big bowl, using handheld electric mixer, mix together cream cheese and sugar until creamy. Add in egg and vanilla mix again. Add in Barefoot Sauvignon Blanc and mix until everything is combined.
4. Take the muffin molds out of the fridge and spoon in filling into each mold.
5. Bake in oven for 15-17 minutes or until filling is set.
6. In the meantime, in a small pot, heat together seedless raspberry jam and Barefoot Sauvignon Blanc and let cook for 10 minutes until slightly reduced. Remove from heat and let cool.
7. Take the cheesecakes out of the oven and let cook on a wire rack for 20 minutes or more. Carefully lift the cheesecakes from the cups and let cool.
8. Spoon raspberry sauce on top and top with berries of your choice. Sprinkle a bit of lime zest on each and garnish with fresh mint. Best to chill the cheesecakes before serving.