Or should I say, a swirl?
Like brownies, cheesecake is one of “those” recipes that evokes passionate responses over which is best. Do you like yours light and fluffy? Mile high and dense? Or studded with candy/chocolate chips/nuts?
For me, it’s traditional – all the way. The cheesecake layer should be solid, but not dry. And not too thick. And definitely no candy or nuts.
Equally important is the crust. I adore a good thick crust that can stand on its own flavorwise.
And if friends and family are to be believed, I make some of the best cheesecake around.
For years I always made it the same way – in a 9″ springform pan. But a few years ago I saw a recipe for this “mini” version, swirled with a little raspberry puree, and I was smitten.
And THIS, my friends, is my favorite way to serve (and eat) cheesecake. It’s neat and clean (no cutting required). Leftovers (should there be any) freeze beautifully. And how cute?
I used colorful liners for the upcoming holiday, and topped the cakes with a few fresh blueberries to complete the Fourth of July theme.
I’ve included directions for a 9″ cake as well, and hope that you too, will make this your “go-to” cheesecake from now on.
Have a very Happy Fourth!
adapted from Martha Stewart
1 3/4 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. (5o g.) sugar
4 oz. raspberries (fresh or frozen)
4 1/2 t. sugar
3 8 oz. packages cream cheese, room temperature
1 c. (200 g.) sugar
2 t. vanilla
8 oz. sour cream
Fresh blueberries (optional)
Pre-heat oven to 325; place liners in two 12-cup muffin tins.
Make crust: In a medium bowl combine graham cracker crumbs, melted butter and 1/4 c. sugar. Stir till well combined and there are no lumps. Divide evenly among liners, pressing mixture into the bottom of each cup (I use a small cup to assist).
Bake for 5 minutes; let cool in pans on a rack.
Make raspberry puree: Process raspberries until smooth. Force puree through a fine sieve into a small bowl; discard solids. Whisk in 4 1/2 t. sugar and set aside (you can transfer to a small squeeze bottle if you like).
Make cheesecake filling: Place cream cheese, 1 c. sugar and vanilla in your mixer bowl. Beat till well blended and there are no lumps. Beat in eggs, one at a time, followed by the sour cream.
Pour about 3-4 T. of filling into each cup. Shake pans gently so that filling settles evenly. Spoon or squeeze 5 small drops of raspberry puree over filling; swirl with a toothpick.
Bake until set, 10-12 min. Let cool completely in tins on rack. Refrigerate, uncovered, one hour or overnight.
Top each cake with a few blueberries, if desired, prior to serving
For traditional cheesecake: pre-heat oven to 350; line a 9″ springform pan with parchment paper.
Make crust as above, pressing evenly into bottom and 1 1/2” up sides of pan – freeze till ready to use.
Make filling as above – pour into crust. Place pan on a rimmed baking sheet and bake for 60-70 minutes, or till center is set. Turn off oven and leave door ajar for one hour. Remove from oven and cool completely. Chill overnight. (for raspberry swirl, increase raspberries to 6 oz. and sugar to 2 T. Drop by teaspoonfuls and swirl).
This delicious recipe brought to you by Sheri Silver