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Cheesecake Cupcakes
- Posted by Dana
- Recipes
- 11.15.2008
- View Comments
These little treats are an elegant interesting twist on your average cheesecake. They can be decorated in many ways, or left plain to enjoy. I decided to use a fruit glaze, fresh fruit and chocolate to top mine.
To begin:
Preheat the oven to 350° and line your muffin tins with cupcake liners.
(I started using unbleached baking cups, they help the cake not stick to the liner!)Ingredients:
Crust:
½ c graham cracker crumbs
1 tablespoon white sugar
1 tablespoon of margarine (melted)Filling:
1 package (8 oz) of cream cheese softened
¼ c white sugar
1 ½ teaspoon lemon juice
½ teaspoon of vanilla extract
1 eggOptional Raspberry Topping:
1 pint of raspberries (red or black, your choice)
1 cup of sugarBaking:
• Mix together the crust ingredients with a fork until just combined. Press a heaping teaspoon firmly into the bottom of each muffin cup. Bake for 5 minutes, and then let cool completely.
• In a large mixing bowl, beat together cream cheese, sugar, lemon juice and
vanilla until fluffy. Then mix in the egg.
• Pour the cream cheese batter into the muffin cups until ¾ full. Bake 25 minutes.Cool completely in the pan before removing. Refrigerate at least one hour before serving.
Topping:
Save a few of the berries to garnish the tops of the cheesecakes. Take the rest of the pint and a cup of sugar and bring to a boil in a medium saucepan. Stir to keep from burning and help breakdown the fruit. You can leave it at a boil for a couple minutes before removing from the heat. If you want a smooth glaze, strain the seeds. I prefer to keep them. Let this cool to at least room temperature.
Spoon a teaspoonful on top of each cheesecake. You can also melt and drizzle a dark chocolate over the cakes before garnishing with the fresh fruit.Now they are ready to serve.
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