RASPBERRY CHEESECAKE MUFFINS
Have not made this recipe, but it sounds awesome. Fresh raspberries are folded into the batter and a cream cheese mixture is placed on top of the muffins and lightly swirled through before baking. Recipe found on the internet.
Provided by Marie
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400° and grease muffin tins or line with paper cups.
- In a small bowl, beat all topping ingredients together until smooth and set aside.
- In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts.
- Cool to lukewarm, then beat in the eggs.
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Add milk mixture and stir just to blend.
- Gently fold in raspberries.
- Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin.
- Pull knife through each top to swirl lightly.
- Bake for 20 minutes or until top springs back when touched lightly.
Nutrition Facts : Calories 294.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 85.4, Sodium 312.4, Carbohydrate 35.9, Fiber 1.2, Sugar 17.9, Protein 5.7
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
There are two keys to getting a light, creamy cheesecake: First, you'll want to make sure all the ingredients, particularly the cream cheese, sour cream and eggs, are at room temperature. And second, you should whip the batter until it's light and fluffy. Cheesecake fillings tend to be bland, so I added pure vanilla extract and freshly grated lemon zest to the batter. Then, after the cheesecake was baked and cooled, I mixed fresh raspberries with warm currant jelly and piled it all on top. Easy and dramatic is my idea of the perfect party dessert - my friends went crazy when I brought it to the table!
Provided by Ina Garten
Categories dessert
Time 4h45m
Yield 12 to 15 servings
Number Of Ingredients 12
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 1/2 -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. Test your oven with an oven thermometer to be sure it's accurate! 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 for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two 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.
- Place the cheesecake on a sheet pan and 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.
- Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve.
BERRY CHEESECAKE MUFFINS
I adapted this recipe over the years for my family, and they think it's wonderful. Not only are the muffins delicious, but they're bursting with fantastic color, too. - Jeanne Bilhimer, Midland, Michigan
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts :
RASPBERRY CHEESECAKE MUFFINS
Make and share this Raspberry Cheesecake Muffins recipe from Food.com.
Provided by Kaarin
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese and powdered sugar until smooth; set aside.
- In a large bowl, combine muffin ingredients.
- Do not overbeat.
- Grease 12 muffin cups or use paper liners.
- Spoon half the batter into muffin cups.
- Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
- Spoon remaining batter on top.
- Bake at 375 degrees for 20 minutes, or until lightly browned.
- Cool in pan for 5 minutes, then remove muffins and cool on rack.
RASPBERRY CHEESECAKE MUFFINS RECIPE - (4.2/5)
Provided by á-8595
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture. Gently fold the raspberries and lemon zest into the cream cheese mixture. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.) Enjoy!
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