Ingredients
3 tablespoons (45 ml) granulated sugar
1 pint (500 ml) fresh raspberries
¼ teaspoon (1 ml) vanilla extract
2 teaspoons (10 ml) all-purpose flour
2 tablespoons (30 ml) plain yogurt
2 tablespoons (30 ml) granulated sugar
1 (50 g) large egg
8 ounces (225 g) cream cheese, room temperature
4 (128 g) chocolate brownie cookies
Step by step
Preheat KitchenAid® Countertop Oven to 350°F and place Oven Rack in position E.
Coat four 6-ounce ramekins with non-stick spray. Press 1 cookie onto bottom of each ramekin.
Add cream cheese, egg, 2 tablespoons sugar,yogurt,flour and vanilla to work bowl of small food processor. Pulse until smooth.Divide filling mixture among ramekins.
Place ramekins in Broiler Pan. Fill pan with 3 cups hot water to create a water bath.Bake 20 minutes.
Meanwhile, add raspberries and 3 tablespoons sugar to clean work bowl of food processor. Pulse until completely smooth.
Remove cakes from oven.Top each with 2 tablespoons raspberry mixture. Bake 10 minutes.