Raspberry Cheesecake Bites Food

RASPBERRY CHEESECAKE BITES

Steps:

• Preheat the oven to 325°F.
• Line a cupcake pan with liners. Set aside.
• In a small bowl mix the graham cracker crumbs, butter, sugar, and cinnamon.
• Pour 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press it into a packed layer. Bake for 5 minutes.

RASPBERRY CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees F.

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.

RASPBERRY CHEESECAKE BROWNIE BITES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Grease two 24-cup nonstick mini-muffin pans with nonstick cooking spray or butter.
• For the brownie batter: In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (The batter will be very dry.)
• Stir in the sugar and melted butter until well combined, then stir in the flour with a firm rubber spatula. Set the batter aside.
• For the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk at low speed until well blended, about 2 minutes. Stir in the food coloring drop by drop until the desired color is reached. Transfer the mixture to a pastry bag or resealable plastic bag.
• Spoon a tablespoon of brownie batter into each of the cups of the prepared mini-muffin pans. Pipe about 1 teaspoon of the cheesecake filling onto each, then top off each cup with an additional teaspoon of brownie batter.
• Bake, switching the pans halfway through, until a toothpick inserted in the center of a brownie bite comes out clean, about 12 minutes.
• Let the brownie bites cool for 10 minutes in the pans and then unmold and transfer to wire racks to cool completely.

RASPBERRY CHEESECAKE BITES

Steps:

• Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
• In another bowl whip the cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
• Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
• Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
• Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
• Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.

RASPBERRY CHEESECAKE BITES

Steps:

• Set aside a plate with 16 small paper candy cups.
• Finely chop the pecans into an almost flour-like consistency. Transfer to a small bowl and mix with the cinnamon and a pinch of salt. Set aside.
• Fill a saucepot with a couple inches of water and bring to a boil. Reduce heat to low and place a heatproof bowl that is slightly larger than the pot on top. Add the coconut butter and Cacao Butter to the bowl and let slowly melt for a few minutes.
• Once fully melted, remove the butters from the heat and transfer to a food processor using a silicone spatula. Add the honey or maple syrup, stevia, lemon juice, vanilla extract and 1/8 teaspoon salt. Pulse until smooth. Scrape down the sides of the processor to push the mixture back near the blades and add the Cashews. Process until the nuts are partially broken down or the size of small gravel. Transfer the mixture to a bowl.
• Remove 16 raspberry halves and set aside for garnish. Add the remaining raspberries to the cheesecake mixture and gently stir the mixture to incorporate - some of the berries will partially smash, while others remain whole.
• Use a melon-baller or spoon to divide scoops of the mixture into the 16 candy cups. Press down to flatten slightly, then dust with the pecan mixture, about ¼ - ½ teaspoon per cup. Cover and refrigerate for a minimum of 1 hour longer before serving.
• Store leftovers in the refrigerator in a sealed container for up to four days or in the freezer for up to two months.