recipe from annies-eats.com
Raspberry and cheesecake. What a combo! I saw these on a fellow food blogger's post and couldn't resist making them. They are nothing short of amazing! I thought these were so much fun to make too.
I have only one regret. After pulling these out if the oven to cool, I set them on a wire rack right in line of my air conditioning. They cooled down much too quickly causing them to sink in on the tops. If you want them to have the full rounded top, make sure they are set somewhere warmer than I did. The flavor (which was spot on) was not affected in any way, which is what really matters.
For the crust:
1 1/2 cups graham cracker crumbs
4 TBLS. unsalted butter, melted
3 TBLS. sugar
For the raspberry swirl:
6 oz. fresh raspberries
2 TBLS. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat oven to 325 degrees. Line cupcake pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottoms of the cupcake liners. Press the crumbs down with the bottom of a drinking glass. Bake until just set, about 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender. Process until smooth.
To make the cheesecake, beat the cream cheese on medium high speed in a bowl with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after adding each one.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marble effect.
Bake until the filling is set, about 20 - 22 minutes, rotating the pan about halfway through. Transfer to a wire rack to cool. Let cool to room temperature.
Chill in the refrigerator for at least 4 hours before serving.