Raspberry Swirl Cheesecake Cupcakes

National Cheesecake Day was on July 30th and of course i was then craving some cheesecake, so I decided to bake some.  i really do miss the all american style cheesecake.

Recipe adapted from Cooking Classy

https://www.cookingclassy.com/raspberry-swirled-cheesecake-cupcakes/

Yield: 12-14 cupcakes

Ingredients:

Crust:

  • 12-14 oreo cookies 

  • 3 Tbsp unsalted butter, melted

Raspberry Swirl:

  • 4 oz fresh raspberries

  • 2 Tbsp granulated sugar

Cheesecake filling:

  • 1/2 cup granulated sugar

  • 1 Tbsp all-purpose flour

  • 2 (8 oz) pkgs cream cheese, softened well but not melted

  • 1 tsp lemon zest

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/4 cup sour cream

 

Method:

For the crust:

1.  Grind the cookies into a fine crumb using a food processor or using a rolling pin.

2. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

3. Pour the crumbs into the cupcake liners and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

*instead of grinding them you can just place one whole oreo without any butter on the bottom (this is much easier and more convenient to eat.

For the raspberry swirl:

1.  Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute.

2. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.

For the cheesecake filling:

1.  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.

2.  Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles.

3.  Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design.

4.  Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.

These definitely hit the spot for my cheesecake craving.  cheesecake cupcakes are definitely more manageable than a full cheesecake.  the inspiration for the oreo cookie bottom was i actually wanted to make oreo cookie cheesecakes but then we had some leftover berries that were going to go bad soon hence why there was a change in flavoring.  but these were just as delicious.  mine deflated quite a bit once they cooled, i guess i could have filled them a bit more initially, i don't know why they had deflated so much maybe i took them out too soon or i didn't let out enough of the air bubbles before putting them in the oven.  for next time I will need to work on my cooking time.

baking, dessertJackie Wongcheesecake, cupcake, raspberryComment