I don’t know if I have ever mentioned that I was a competitive swimmer for about 15 years of my life. My career ended in February my senior year of college, I cried like a baby before going up to my final race. I am such a sap. It was such a large part of my life and I am so thankful that I kept with it for as long as I did. I still miss it, but do not miss the 5:00 wake-up calls. Along with everything that I learned from the sport of swimming came amazing friends that I am so happy to have still today. My best girlfriends from the age of 6 all were swimmers and my college girlfriends are as well with the exception of a few (love you Becca & Allison). I love sharing in all the joys that life has to offer with all of them.
My college girlfriends and I try to get together as much as possible sometimes just for a girls’ weekend, and other times with our men. A few weekends ago Blair and I hosted most of them for a wine pairing party. Every couple was responsible for an appetizer dish and for bringing a wine to pair with it. We had so much great food. Blair & I contributed three dishes since we weren’t traveling. I made saucy Asian meatballs which I am sure you have seen on the web (I didn’t get a pic), goat cheese terrine
, and these cheesecakes. After indulging on all the food, we moved from our dining room to our family room for a boys vs. girls “celebrity” showdown. If you haven’t played, it is a lot of fun. Halfway through the game, I served the cheesecakes which disappeared rather quickly. I ended up eating two since they were so delicious.
They are rather simple to make and are much healthier than eating an entire slice of regular cheesecake. The slight hint of raspberry was lovely and I might try doing a strawberry version soon. I ended up changing the amount of butter used for the crust because they were a bit crumbly. I also did not use a water bath, but some of my cheesecakes cracked so I still included that in the directions below. I have to thank my sweet co-worker Debbie for giving me the Martha Stewart cupcake calendar which is where this recipe came from.
Raspberry Cheesecake Cupcakes
For the crust:
1 1/2 cups finely ground graham crackers (about 12)
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the raspberry puree:
1 container (6 ounces) fresh raspberries
2 tbsp. sugar
For the cream cheese filling:
2 pounds (four 8-ounce packages) cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
What you’ll do:
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 4 tablespoons sugar; press 1 tablespoon into bottom of each cup. I used one of my spice jars (glass baby food jar) to make it even. Bake for about ten minutes, it will begin to set and color slightly at the edges. Transfer tins to rack to cool.
Puree raspberries in a food processor until smooth, about 30 seconds. Whisk in the 2 tablespoons sugar, press through a fine mesh sieve or cheesecloth to remove the seeds. Set aside.
In a small bowl, beat the cream cheese until fluffy. On low, add in the sugar, mix to combine. Finally mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each, scraping down after each addition. Be careful not to overmix.
Spoon 3 tablespoons filling over crust in each cup. Drop three dots of raspberry puree about 1 inch apart in cupcake. Using a toothpick, create a swirl. To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 22-30 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours.
Source: Martha Stewart Cupcakes