COLUMN: Cheering up with cheesecake
I’m not going to lie, it’s kind of hard to come home from laying out by the pool getting sunburned in Las Vegas to a pile of snow on my front lawn and a gloomy rainy Monday. The time change didn’t help either, and having to wake up in what feels like the middle of the night to go to school and work is not fun.
If you’re feeling the same way, I’ve got just the idea for you: make raspberry swirl mini cheesecakes. They’re pretty. They’re eye catching. They’re sweet. They’re just the right size to satisfy a craving without overdoing it. They’re easy to share (if you can part with them) which makes them a good reason to meet up with friends.
They’re not hard to make and can definitely be made the day before you need them and stored in the fridge. They’re gourmet and elegant yet simple and classic. And you don’t need any more excuse than that to get in your kitchen and make them today.
Raspberry Swirl Mini Cheesecakes
For the Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons sugar
For the Raspberry Swirl Filling:
6 oz. raspberries
2 tablespoons sugar
For the Cheesecake
2 lbs (32 oz.) cream cheese, at room temperature
1 1/2 cups sugar
pinch of salt
1 teaspoon vanilla
4 eggs
Preheat the oven to 325 degrees and line 32 cupcake tins with paper cups (this recipe is easily cut in half if you don’t have a big enough cupcake pan).
To make the crust, combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir until evenly mixed. Scoop one tablespoon of graham cracker mixture into each of the cupcake papers and use the back of the spoon to gently press it down to make a firm, even layer. Bake for five minutes, remove from the oven and set the pan on a wire rack to cool.
To make the raspberry filling, puree the raspberries and sugar in a food processor until smooth. (Note: You can use frozen raspberries but make sure they are completely thawed before you process them or it will be hard to get a smooth sauce). Pour the raspberry puree through a fine sieve strainer to remove the seeds. Set aside.
To make the cheesecake filling, beat the cream cheese until it becomes smooth and fluffy, about five minutes. Add the sugar, salt and vanilla and beat until combined. Add the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl so that there aren’t lumps of cream cheese not getting beaten.
Scoop 2-3 tablespoons of cream cheese mixture into each cupcake paper and gently smooth it over the crust. Use about 1/2 teaspoon of the raspberry puree to drop three or four drops on the top of each cheesecake. Use a toothpick to gently swirl the dots until you get a nice marbled effect.
Keep the oven at 325 degrees and bake for about 22 minutes, until the cheesecakes are set. (They will be puffed over the tops of the tin when you remove them from the oven, but as they cool they will return to normal.)
Place the pan on a wire rack and let cool until the cheesecakes are room temperature. Transfer them to the refrigerator and chill for at least four hours, or overnight. Remove from the refrigerator 20-30 minutes before serving.
Notes:
• You can buy pre-made graham cracker crumbs or you can put whole graham crackers in the food processor and make your own.
• It may be a good idea to lightly spray the insides of your paper cupcake liners with oil to keep the cheesecakes from sticking to the wrappers.
• Make sure you let your cream cheese get all the way to room temperature. If it’s still cold it will make a lumpy batter and it is almost impossible to get the lumps out. It’s much easier to just let the cream cheese get soft beforehand. (If you’re really short on time you can put it in the microwave for no more than thirty seconds.)
– jenn.wilson@aggiemail.usu.edu