Tuesday, June 17, 2014

Raspberry Swirled Cheesecakes

These amazing Raspberry Cheesecake's are a match made in heaven, they are made to be together and after making these you will agree. A delicious graham cracker crust topped with a smooth and creamy raspberry sauce swirled cheesecake filling. It will be a hit with everyone that eats them. Easy to make, the hardest part is waiting until they are done.They even get better the next day as they cool in the refrigerator. 

  • 3/4 cup + 2 Tbsp graham cracker crumbs 
  • 1 1/2 teaspoons granulated sugar 
  • 3 1 /2 Tablespoons salted butter, melted
  • Raspberry Swirl
  • 4 ounces fresh raspberries
  • 2 Tablespoons granulated sugar
  • Cheesecake filling
  • 3/4 cup granulated sugar
  • 1 Tablespoons all-purpose flour
  • 2 (8 oz) packages cream cheese, softened 
  • 1 tsp lemon zest
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

  • Directions For The Crust:
  • 1. Preheat oven to 325 degrees. 
  • 2. In a medium bowl,  stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened.
  • 3. Add about 1 heaping tablespoonful to 12 paper lined muffin cups. Press crumbs firmly in muffin pans. Bake in preheated oven 5 minutes then remove from oven and allow to cool.
  • For The Raspberry Swirl:
  • 1. Add raspberries and 2 Tablespoons granulated sugar to a food processor and pulse until well combined and pureed about 1 minute. Press mixture through a fine mesh strainer to remove the seeds, then place into a bowl. Set aside.
  • For The Cheesecake Filling:
  • 1. In a large mixing bowl, whisk together granulated sugar and flour then add the cream cheese and lemon zest and beat until just combined and smooth. Add in eggs one at a time and beat until just combined, add in vanilla and sour cream and beat until just combined.  Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. After adding the filling tap the pans on the countertop to release air bubbles from the cheesecake filling then dollop a small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 21 - 25 minutes until cupcakes are puffed and nearly set . Remove from oven and allow to cool completely, then place in refrigerator 3 hours, until set. It is best to let set overnight. Store in refrigerator in an container.

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