These little beauties taste every bit as good as they look!
Servings: 24 cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter
- 1 ¾ cups sugar
- 1 ½ cups fresh raspberries
- 4 8 oz. packages cream cheese at room temperature
- 4 large eggs at room temperature
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Instructions
- Preheat oven to 325F. Line two 12 count 1 cup muffin pans with paper liners. Set aside.
- Measure the graham cracker crumbs and place in a small bowl. Meanwhile, in a small saucepan, melt the butter on low heat until melted. Promptly turn off the heat. Pour onto the crumbs. Using a pastry blender, mix until thoroughly incorporated.
- Using a tablespoon measure scoop one scant tablespoon of the crumb mixture into each cupcake liner. Press down firmly into the base. Set aside.
- Wash and drain the raspberries. Blend until liquified. Pour into a fine sieve set over a bowl. The sieve must be fine enough to not allow any of the seeds through. Use a small whisk, if necessary, to coax the liquid through the sieve. Discard the seeds. Whisk in two tablespoons of the sugar. Set aside.
- Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth and lightened, about three minutes. Add the remaining sugar, followed by the salt and vanilla. Reduce the speed to low. Mix in the eggs one at a time until fully incorporated.
- Using a tablespoon measure, add three tablespoons of the mixture into each cup. Drop the sauce using a ¼ teaspoon and making at least 7 dots. Pull a skewer through the dots creating swirling pattern.
- Bake for 12-14 minutes or until set.
- Remove from oven and set on a wire rack until completely cooled.
- Chill for at least one hour or overnight before serving.
© Ginny's Recipe Collection