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Monday, June 4, 2012

Raspberry Swirl Cheesecakes

Martha, you're the best. This is the second Martha Stewart mini cheesecake recipe I've tried, and this was just as good, if not better, than the last. I made these with the help of a few girlfriends this weekend to bring to a potluck. We made the mistake of halving the recipe because we thought: who could ever eat 36 mini cheesecakes? Well, um, we could have. And I wish we had at least made a full recipe. One of my friends said we should have actually doubled the recipe. It is possible that 72 mini cheesecakes woulda been overkill, but I'm really not so sure. These were incredible.

1 1/2 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 1/2 cups plus 5 tablespoons sugar
6-ounces  fresh raspberries
2 lbs. cream cheese, room temp
pinch of salt
1 1/2 teaspoon vanilla extract
4 large eggs, room temperature

Preheat oven to 325 degrees. Line standard muffin tins with liners.

In a medium bowl stir together the graham cracker crumbs, butter, and 3 tablespoons of sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake until set, about 5 minutes. Let cool.

Using a food processor or blender, puree the raspberries until smooth. Pass through a fine mesh strainer, extracting as much juice as possible; discard the seeds. Whisk in 2 tablespoons of sugar and set aside.

Using an electric mixer set to high speed beat the cream cheese until fluffy, scraping down the sides of the bowl as needed. On low, add the sugar in a steady stream. Add salt and vanilla and mix until combined. Add eggs, one at a time, beating until just incorporated after each.

Spoon about 3 tablespoons of filling over each crust and dollop 3 1/2-teaspoon drops of raspberry puree on top of each. Using a toothpick, swirl the sauce into the filling. Place each muffin tin in a high rimmed baking sheet and pour about 1/2-inch of hot water into the bottom of the pan (not in the cheesecakes, obviously). Bake for about 24-30 minutes. Carefully remove from water bath, transfer to a wire rack and cool. Refrigerate in tins, uncovered at least 4 hours. Serve and enjoy!

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