Normally I post a Sunday dinner menu for the weekend, but this Sunday I will not be able to spend a normal amount of time in my kitchen. We are having a little celebration with family today and I will be bringing this sweet treat to share.
I brought these to a neighborhood graduation party a few weeks ago and I made several batches of them. Due to the amount I needed to make, I wanted to make the recipe simpler. I took a cue from a Cook's Country recipe and used a store bought shortbread cookie in lieu of the original graham cracker crust. I have to say, I liked this version better than the graham cracker. The shortbread flavor paired really well with the raspberry flavor. The graham cracker flavor can sometimes overpower the overall flavor profile of a cheesecake. But that is just my opinion. What was the opinion of the other guests? Let's just say that not a single cheesecake was left. I even had a neighbor who claims he doesn't care for cheesecake polish off three of them. (Don't worry Ron, your secret is safe with me☺).
Below are a few step-by-steps to help you with the baking process.
Line your muffin tins with 32 cupcake liners and place one shortbread cookie in the bottom of each cup. I know 32 is an odd number for a recipe, but just ask your neighbor to borrow an extra muffin tin if you need one.
Once the raspberry mixture and cream cheese mixture are made, spoon three tablespoons of the cream cheese mixture into each cup. Then dot 1/2 teaspoon (total for each cheesecake) of the raspberry mixture in several dots on top of the cheesecake filling.
Using a toothpick or skewer, swirl the raspberry mixture through the cheesecake filling to create a marbled effect.
Bake at 325° F for 22 minutes, or until the filling is just set. The cheesecakes will looked puffed, but they will sink slightly once cooled.
Mini Raspberry Swirl Cheesecakes
For the Crust
32 Keebler Simply Sandies
For the Raspberry Coulis
6 ounces fresh Raspberries
2-4 Tablespoons granulated sugar, depending on the sweetness of the berries
1 teaspoon freshly squeezed lemon juice
For the Filling
2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/8 teaspoon kosher salt
2 teaspoons pure vanilla extract
4 extra large eggs, at room temperature
Preheat the oven to 325° F. Line standard size muffin tins with paper liners and place one cookie in the bottom of each cup; set aside.
In the bowl of a food processor, puree the raspberries, 2 tablespoons of sugar, and lemon juice until completely smooth. Strain the mixture through a fine-mesh sieve set over a bowl. Taste for sweetness, adding more sugar if necessary. Discard the seeds and set the coulis aside.
In a clean bowl of a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until completely smooth. Spoon three tablespoons of the cream cheese mixture into each cupcake liner on top of the cookie. Dot a 1/2 teaspoon of raspberry coulis (total) in a few dots over the cheesecake filling. Use a toothpick or wooden skewer to lightly swirl the raspberry coulis to create a marbled effect.
Bake the cheesecakes until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire rack and cool to room temperature. Carefully remove the cheesecakes and transfer to a rimmed baking sheet. Refrigerate for at least 4 hours before serving. Enjoy!
Source: Adapted from Cupcakes by Martha Stewart