Raspberry Swirled Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
3/4 cup + 2 tablespoons graham cracker crumbs (from 7 full sheets)
02 -
1 1/2 teaspoons granulated sugar
03 -
3 1/2 tablespoons salted butter, melted
→ Raspberry Swirl
04 -
4 ounces fresh raspberries
05 -
2 tablespoons granulated sugar
→ Cheesecake Filling
06 -
3/4 cup granulated sugar
07 -
1 tablespoon all-purpose flour
08 -
16 ounces cream cheese, softened well but not melted (2 8-ounce packages)
09 -
1 teaspoon lemon zest
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/4 cup sour cream
# Instructions:
01 -
Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar. Pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful mixture to 12 paper-lined muffin cups. Press firmly into an even layer. Bake in preheated oven for 5 minutes, then remove and allow to cool.
02 -
Combine raspberries and 2 tablespoons granulated sugar in a food processor. Pulse until well pureed, about 30 seconds to 1 minute. Press mixture through a fine mesh strainer into a bowl to remove seeds. Set aside the smooth puree.
03 -
In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest. Using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla extract and sour cream just until combined. Tap the bowl forcefully against the countertop about 10 times to release large air bubbles.
04 -
Divide the cheesecake mixture evenly among the cups over the crust layer, adding approximately 1/3 cup to each cup and filling nearly full. Jiggle the pan to level the cheesecake filling. Add about 5 small circles of raspberry puree, approximately 3/4 teaspoon total per cup. Using a toothpick, swirl the raspberry and cheesecake mixtures together to create a marbled effect.
05 -
Bake cheesecakes in the preheated oven for 22 to 25 minutes until puffed and nearly set (they may crack slightly but will deflate upon cooling). Remove from oven and cool completely at room temperature. Transfer to the refrigerator and chill for 3 hours, or until set. Store in an airtight container in the refrigerator.