This basic cheesecake is one part souffle, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. It’s really important that the cream cheese and eggs be at ...
Spoon cream cheese mixture over wafers. Bake for 20 minutes. ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries.