Cheesecake Cupcakes With Raspberry Sauce Recipes

CHEESECAKE CUPCAKES WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees.
• Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust.
• Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth.
• Finally, add the eggs and blend until smooth.
• Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes.
• While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth.
• After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top.
• Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator.
• Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.

RASPBERRY-SWIRL CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press 1 tablespoon of the crumb mixture firmly onto bottom of each cup in muffin tin. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 teaspoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Spoon 3 tablespoons filling into each cup.
• Drop raspberry sauce by the 1/2 teaspoon over cakes. With a wooden skewer or toothpick, swirl sauce into filling.
• Bake until set, 10 to 12 minutes. Let cool completely in tins on a wire rack. Refrigerate, uncovered, 1 hour or overnight.