Cake Week, day 4 of 7: One of my favorite parts of a cheesecake is the graham cracker crust. The taste with the cream cheese is divine. A lot of recipes for mini cheesecakes I have found call for a Nilla wafer and thats just not my thing. So when I found this recipe with a graham cracker crust it was a sign that I need to make it! These are so smooth, creamy and delicious.
Mini Raspberry Cheesecakes
Recipe Source: LickTheBowlGood.blogspot.com
Graham Crust:
3/4 cups graham crackers, finely ground (I used my blender)
1 1/2 Tablespoons Butter, melted
1 1/2 Tablespoons Sugar
Raspberry Puree:
1/2 container (3 ounces) Fresh Raspberries
1 Tablespoons Sugar
Cheesecake:
2 bars - 16oz Cream Cheese, room temperature
3/4 cup Sugar
Pinch of salt
1/2 teaspoon Vanilla
2 large Eggs, room temperature
Graham Crust:
3/4 cups graham crackers, finely ground (I used my blender)
1 1/2 Tablespoons Butter, melted
1 1/2 Tablespoons Sugar
Raspberry Puree:
1/2 container (3 ounces) Fresh Raspberries
1 Tablespoons Sugar
Cheesecake:
2 bars - 16oz Cream Cheese, room temperature
3/4 cup Sugar
Pinch of salt
1/2 teaspoon Vanilla
2 large Eggs, room temperature
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
2. Stir together graham crackers, butter, and 1 1/2 tablespoons sugar. Press 1 tablespoon of the crust mixture firmly into bottom of each paper liner with a cup. Bake about 5 minutes. Transfer tins to a wire rack to cool.
3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a mesh sieve into a bowl, pressing to remove as much liquid as possible; discard seeds. Whisk in 2 tablespoons sugar.
3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a mesh sieve into a bowl, pressing to remove as much liquid as possible; discard seeds. Whisk in 2 tablespoons sugar.
4. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add the remaining 3/4 cups sugar. Add the salt and vanilla and mix until combined. Add eggs, one at a time, beat until just combined.
5. Spoon 3 tablespoons filling onto crust in each cup. Put 1/2 teaspoon raspberry puree in dots over each filling. With a toothpick, swirl sauce into filling. Place each tin in a roasting pan and pour enough hot water into pan so that it comes three-quarters of the way up sides of cupcake pan.
6. Bake, rotate pans halfway through, until the filling is set, about 22 minutes. Carefully remove tins from the water bath and transfer to wire racks to cool completely. Refrigerate, in the tins, at least 4 hours. Remove from tins just before serving. Store in an airtight container for up to 5 days.
Makes 16 mini cheesecakes.
5. Spoon 3 tablespoons filling onto crust in each cup. Put 1/2 teaspoon raspberry puree in dots over each filling. With a toothpick, swirl sauce into filling. Place each tin in a roasting pan and pour enough hot water into pan so that it comes three-quarters of the way up sides of cupcake pan.
6. Bake, rotate pans halfway through, until the filling is set, about 22 minutes. Carefully remove tins from the water bath and transfer to wire racks to cool completely. Refrigerate, in the tins, at least 4 hours. Remove from tins just before serving. Store in an airtight container for up to 5 days.
Makes 16 mini cheesecakes.
YUM! I will be making these now!
ReplyDeleteThese look so good and are so cute! I love graham cracker crust too. :)
ReplyDelete