Smaller adaptations of favorite desserts are always appealing. With these miniature raspberry-swirled cheesecakes, everyone gets his or her own, with plenty of buttery graham-cracker crust in each bite. Drops of fresh raspberry puree are pulled through cream-cheese batter to give the cakes a marbleized look. Baking the cupcakes in a hot-water bath produces the creamiest results.–Martha Stewart Living
LC Pretty In Pink Note
Why make a plain white cheesecake when you could make one that’s pink, argue some little princesses we know. Why, indeed.
Raspberry Cheesecake Recipe
- Quick Glance
- 35 M
- 1 H
- Makes 32
- 1 cup finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups sugar, plus 5 tablespoons, divided
- 1 container (6 ounces) fresh raspberries
- 2 pounds cream cheese, room temperature
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1. Preheat oven to 325°F (160°C). Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 3 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.
- 2. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.
- 3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.
- 4. Spoon 3 tablespoons filling over crust in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.
- 5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.
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Testers ChoiceTesters Choice
Jul 07, 2009
Oh my! This is one simple, full-flavored taste sensation. I halved the recipe because I couldn’t figure out what I’d do with 32 little cheesecakes. That was my first and only mistake. This is easy to put together. I used a cup to pack down the crust in the cupcake liners and it worked great. Trying to get rid of the seeds to make the raspberry sauce was a tedious process. I used my #24 scoop to measure out my cheesecake filling and I had to bake them in two batches. The water bath resulted in a very creamy cheesecake. There are two things I’d change to make things easier. I’ll use foil cupcake liners next time because the paper ones tore. The other change will be to buy the raspberry coulis from the store so I don’t have to deal with the seeds. I’ll also be making the full recipe from now on. Everyone at the house loved them and the kids kept going back for more. My husband’s coworkers all asked for the recipe.
Raspberry Cheesecake Recipe © 2009 Martha Stewart Living. Photo © 2009 Con Poulos. All rights reserved.