Sunday, August 8, 2010
Cheesecake Cupcakes ~ Raspberry
Raspberry Swirl Cheesecake Cupcakes
Yield: 32 cupcakes
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh raspberries or other fresh berries
2 tbsp. sugar
For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I like to use a small drinking glass to easily and evenly press the crumbs down. One of Andrew's sippy cups works wonderfully.) Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.