I was in the baking mood tonight and I was looking around for something to bake while walking around Tesco. Stumbled across cream cheese on offer and the first thing that came to mind was a cheesecake.
An adaptation from Martha Stewart's recipe, which was pretty much a success for a first attempt, and cupcakes instead of a full sized one (in order to keep myself from overindulging in them), here's my take on a raspberry swirl cheesecake.
Plus, of course, cupcakes are easier to share with others and I've been very generous with my cakes. It is, after all, the Christmas season of caring and sharing so I'm spreading the joy around.
Ingredients: (Yields 24 cupcakes, but probably less if each cupcake had more cheese filling)
For the crust:
1 cup digestive crumbs
4 Tbsp unsalted butter, melted
2 1/2 Tbsp caster sugar
For the topping:
6 oz. fresh raspberries
2 Tbsp. sugar
Since fresh raspberries were too pricey, I substituted with raspberry jam, diluted with a little hot water.
For the filling:
1 lbs. cream cheese
3/4 cups caster sugar
Pinch of salt
1 tsp. vanilla extract
2 large eggs
Directions:
1. Preheat oven to 160C. Line cupcake pans with paper liners.
2. For the base, combine the biscuit crumbs, melted butter and sugar. Stir together until well blended and all the ingredients are moistened. Press about 1 1/2 Tbsp of the mixture into the bottom of the cupcake liner and bake until just set for 5 minutes. Let the crust cool.
3. For the filling, beat the cream cheese on medium-high speed until fluffy. Blend in the sugar, salt and vanilla, then beat in the eggs one at a time.
Spoon a few tablespoons of the cheesecake batter over the crust. 3 spoonfuls would be good, although I scrimped and put about 1 1/2 only.
4. Dot about one tsp of raspberry puree over the cheesecake filling and use a toothpick to swirl and create the marbled effect.
5. Bake until filling is set for about 25 minutes, rotate the pans halfway through baking. Transfer to a wire cooling rack and let the cakes cool to room temperature.
An adaptation from Martha Stewart's recipe, which was pretty much a success for a first attempt, and cupcakes instead of a full sized one (in order to keep myself from overindulging in them), here's my take on a raspberry swirl cheesecake.
Plus, of course, cupcakes are easier to share with others and I've been very generous with my cakes. It is, after all, the Christmas season of caring and sharing so I'm spreading the joy around.
Ingredients: (Yields 24 cupcakes, but probably less if each cupcake had more cheese filling)
For the crust:
1 cup digestive crumbs
4 Tbsp unsalted butter, melted
2 1/2 Tbsp caster sugar
For the topping:
6 oz. fresh raspberries
2 Tbsp. sugar
Since fresh raspberries were too pricey, I substituted with raspberry jam, diluted with a little hot water.
For the filling:
1 lbs. cream cheese
3/4 cups caster sugar
Pinch of salt
1 tsp. vanilla extract
2 large eggs
Directions:
1. Preheat oven to 160C. Line cupcake pans with paper liners.
2. For the base, combine the biscuit crumbs, melted butter and sugar. Stir together until well blended and all the ingredients are moistened. Press about 1 1/2 Tbsp of the mixture into the bottom of the cupcake liner and bake until just set for 5 minutes. Let the crust cool.
3. For the filling, beat the cream cheese on medium-high speed until fluffy. Blend in the sugar, salt and vanilla, then beat in the eggs one at a time.
Spoon a few tablespoons of the cheesecake batter over the crust. 3 spoonfuls would be good, although I scrimped and put about 1 1/2 only.
4. Dot about one tsp of raspberry puree over the cheesecake filling and use a toothpick to swirl and create the marbled effect.
5. Bake until filling is set for about 25 minutes, rotate the pans halfway through baking. Transfer to a wire cooling rack and let the cakes cool to room temperature.
No comments:
Post a Comment