Monday, June 4, 2012
Raspberry Swirl Cheesecakes
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!