How To Make Raspberry Swirl Cheesecake Cupcakes

I’ve been over and over my deep, undying love for cheesecake, and also my reluctance to make a full size one because I will undoubtedly eat it all myself.  Recently I’ve been experimenting with various ways to have cheesecake in individual, more portable portions that make it slightly easier to prevent the gobbling situation – mainly because it is so easy to give away and share with others.  These raspberry cheesecake cupcakes were a natural choice for me, a lover of both cheesecake and cupcakes (and raspberries!)

How To Make Raspberry Swirl Cheesecake Cupcakes

How To Make Raspberry Swirl Cheesecake Cupcakes
How To Make Raspberry Swirl Cheesecake Cupcakes

INGREDIENTS

For the crust:

  • 1½ cups graham cracker crumbs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. sugar

For the raspberry swirl:

  • 6 oz. fresh raspberries
  • 2 tbsp. sugar

For the filling:

  • 2 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature

DIRECTIONS

  • 01

    Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

     

  • 02

    To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

  • 03

    To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of 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 each addition.

  • 04

    To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

     

  • 05

    Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

     

Food recipes from http://everydayannie.com

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