вторник, 2 августа 2011 г.

Raspberry Swirl Cheesecake Cupcakes

If you had a chance to taste a cheesecake it won't be so simple to say no when you are offered to regale yourself with this pastry. Though....what do I tell about? I'm sure nobody is going to refuse. It's incredibly soft, light and delicious - the most pleasant dessert for girls. I like raspberry-flavored cheesecake. And what about you?

Raspberry Swirl Cheesecake Cupcakes
(original here)
Yield: 32 cupcakes

We need:

For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature


1. Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Put them in the fridge.
2. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
3. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.


You can use different berries: strawberry, black currant, cherry - according to your taste!

We liked it very much. I hope you'll get much pleasure too.


Малиновые чизкейки

Понадобится (32 штучки):


1 1/2 чашки крошки печенья
4 ст.л. сливочного масла комнатной температуры
3 ст.л. сахара


200 г малины
3 ст.л. сахара


900 г сливочного сыра
1 1/2 чашки сахара
щепотка соли
1 ч.л. ванильной эссенции
4 яйца


1. Разогрейте духовку до 180 градусов.
2. В миске смешайте ингредиенты для основы. Выложите крошку на дно бумажных формочек, утрамбуйте и отправьте формочки в холодильник.
3. Для топпинга пюрируйте блендером малину и сахар. Полученную массу протрите через сито, чтобы избавиться от косточек.
4. Для начинки взбейте миксером сливочный сыр, добавьте сахар, соль, ванильную эссенцию и одно за другим яйца, всё ещё раз хорошо взбейте до однородного состояния. Масса не должна быть слишком жидкой, скорее, она будет напоминать по консистенции сметану.
5. Заполните формочки сырной массой. В центр каждого капкейка положите малиновый соус и с помощью зубочистки сделайте узоры. Выпекайте капкейки 20 минут. Остудите сначала в духовке, а потом поместите в холодильник на 4 часа.  

6 комментариев:

  1. This is perfect! I was looking for a mini cheesecake recipe for a bridal shower party we have next week, I really like this idea!

  2. Your photos are stunnninnnggg. I love the vintagey effect :) such a great recipe too! I definitely want to give these cuties a shot before summers out :)

  3. Sasha, thank you so much! I love this effect too. And you must taste this dessert - it's really delicious!