This was my first attempt at cheesecake :)
1 cup ground graham crackers (about 8 sheets)
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
1 6 oz.fresh raspberries or frozen defrosted raspberries
2 pounds cream cheese room temp
Pinch of salt
1 teaspoon vanilla extract
4 lg eggs room temp.
Preheat the oven to 325. While the oven is preheating start preparing the crust by combine graham crackers, melted butter and 3 tablespoons sugar in a small bowl. Put about 1 tablespoon of mixture into each muffin cup and press flat. Bake for 5 minutes. Let cool.
While the crust is cooling puree raspberries until smooth, about 30 seconds. Strain mixture with a sieve, keeping the liquid and discarding the solid parts. Whisk in 2 tablespoons of sugar.
With the mixer on med-high speed beat the cream cheese until fluffy about 3mins.
Add in the remaining 1 1/2 cups of sugar beat until combined.
Spoon 3 tablespoons of the cream cheese filling over crust in each cup.
Add 1/2 teaspoon of the raspberry sauce. Make a swirl with a toothpick.
Place each tin in a roasting pan. Pour enough hot water into each pan to come halfway up the sides of the cupcake pans. Bake rotating pans halfway through, until filling is set about 27-30mins. Carefully remove tins from water bath and transfer to wire racks to cool completely.
Refrigerate in tins uncovered for at least 4hrs remove from tins just before serving.
|Sorry for my lack of cooked cupcake pics on this one... Not sure what happened :(|
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