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
Hands-On Time: 35 minutes | Total Time: 1 hour, not including cooling and chilling | 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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Raspberry Cheesecake Recipe © 2009 Martha Stewart Living. Photo © 2009 Con Poulos. All rights reserved.