Mini Raspberry Swirl Cheesecakes Food

MINI RASPBERRY SWIRL CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
• Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
• Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
• Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
• Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
• Refrigerate before serving.

RASPBERRY SWIRL CHEESECAKE MINIS

Steps:

• Begin by taking out all of your cold filling ingredients so they can come to room temperature. Preheat oven to 300°F
• Crust:.
• In a food processor, mix all ingredients until they resemble wet sand -- umm. dirt. Press I Tbsp of the cookie crust into each cupcake liner that you have set into standard muffin pan. Press the crust down with your fingers. Cover the entire pan and place in the refrigerator to harden.
• Raspberry sauce:.
• Mix all ingredients in a cold saucepan, and heat until bubbling. Break down the raspberries by mashing them. I used my potato masher for this. Remove from heat when thickened. Transfer to a glass container and cool in the refrigerator until needed.
• Filling:.
• Mix all room temperature ingredients in a stand mixer, on low. You don't want to mix on high because it will put too much air into the batter. Using an ice cream scoop, fill the cupcake papers. I found the cupcake scoop to be the perfect amount of batter. Next, add three "drops" of the cooled raspberry sauce on top of the filled cheesecake batter. I used a baby spoon for this. Use a chopstick or knife to swirl the raspberry sauce into the cheesecake batter.
• Bake on 300 F for 18-22 minutes. The center should still be a little bit "jiggly" and still slightly moist looking. Remove and allow them to cool. Cover and refrigerate overnight or for several hours.
• Tip:.
• to release the papers from the pan after chilling overnight, you may find that they stick down. The paper liner allow the melted butter to bleed a little, and with chilling, the butter can tend to stick to the pan. If this happens, set the whole pan in a larger pan (or sink) of warm water for a few minutes to warm that butter up again. Another alternative would be to use an outer, foil liner. I didn't want to bake the cheesecake in foil liners, as I have heard they impart a metallic taste (yuck). But if you use an inner paper liner and an outer foil liner, this may help.

RASPBERRY-SWIRL CHEESECAKE

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.