Wednesday, February 9, 2011
Mini Raspberry Swirl Cheesecakes
Posted by: Maggie
I'm kind of in disbelief that I haven't posted a cheesecake recipe on here yet. It's one of my all time favorite desserts, especially types that have a fruit topping or swirl to cut the cheesecake's intense richness and sweetness.
I brought half of these into work, and one of my coworkers who isn't even into sweets went back for seconds and thirds. Usually I'm pretty good at only trying one or two or whatever I make, but the few I have leftover are calling my name from the fridge. So much for attempting to make portion controlled sweets!
These would also be a perfect Valentine's treat for your boyfriend, girlfriend, husband, wife, sister, landlord, hairdresser, electrician, plumber, dentist, or cat. Actually, not that last one. ;)
Anyone have any fun Valentine's Day plans? Last year Valentine's Day was on a Sunday, and Jeff and I went out the following weekend (instead of that Saturday or Sunday) to CoCo Sala. I actually really liked doing that, since we were able to avoid the crowds, and order from the regular menu instead of your typical overpriced Valentine's Day prix fixe. We're going to PS7's this Saturday, which I'm pretty psyched about. I think they'll still have their normal menu on Saturday. I'm looking forward to trying them - they're a dressy place, but have mini-hot dogs as an appetizer, and cocktails made with Miller High Life. In other words, straight up awesomeness.
Here's what you will need:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh raspberries
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 degrees, and line cupcake pans with paper liners (I got these awesome hot pink ones from Bake It Pretty in case you're wondering!) In a small bowl, combine the graham cracker crumbs, melted butter, and sugar, and stir until crumbs are thoroughly moistened. Press one tablespoon of the graham mixture into the bottom of each cupcake liner. I used a shot glass to press it down - it was the perfect size. Bake for 5 minutes, until just set and transfer to a cooling rack.
To make the raspberry puree, combine raspberries and sugar to a food processor, and pulse until completely smooth. Pour puree through a fine mesh sieve to get rid of the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed with 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.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. 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.