RASPBERRY-SWIRL CHEESECAKE CUPCAKES
The miniature siblings of our Raspberry-Swirl Cheesecake, these bite-size treats are the perfect utensil-free dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
- Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
- Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.
RASPBERRY CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
- Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.
CHEESECAKE CUPCAKES WITH RASPBERRY SAUCE
This is a modified version of a recipe I found in 500 Cupcakes: The Only Cupcake Compendium You Will Ever Need. It is super tasty, not too sweet, and the fruit and sauce on top really compliment the flavors.
Provided by moonpoodle
Categories Cheesecake
Time 40m
Yield 20-24 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
- Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
- Finally, add the eggs and blend until smooth.
- Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
- While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
- After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
- Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
- Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.
Nutrition Facts : Calories 228.2, Fat 15.6, SaturatedFat 9.3, Cholesterol 77.4, Sodium 158.5, Carbohydrate 16.9, Fiber 0.3, Sugar 12.4, Protein 6
CHEESECAKE CUPCAKES
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Categories Desserts Cakes Cupcake Recipes Cheesecake
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
RASPBERRY-SWIRL CHEESECAKE
Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
- Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
- Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
- Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
- Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
- Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
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RASPBERRY SWIRL CHEESECAKE CUPCAKES • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (9)Total Time 4 hrs 37 minsCategory DessertCalories 183 per serving
- MAKE CRUST: Move oven rack to middle position and preheat oven to 325 degrees F. Line cupcake tins with paper liners, and set aside.
- Use 1-Tablespoon scoop to scoop 1 tablespoon of mixture into bottom of each cupcake liner. Use small cup (I used a children’s cup from IKEA) to press and compact crumbs into bottom of cupcake liners. Bake until set, about 4-5 minutes, and transfer to cooling rack.
- MAKE RASPBERRY PUREE: In bowl of food processor or blender, process raspberries and sugar until smooth. Pour mixture through fine mesh strainer with bowl underneath to remove seeds.
RASPBERRY CHEESECAKE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Cakes And Baking
- Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
- Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
- For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
- Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
- Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
- Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
- To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.
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